Indian Chili Chicken (Edit recipe)

Chilli Chicken is a chicken dish recipe that is a fusion of Indian and Chinese cuisine. It became very popular in India in the 90s and even now this is a staple dish that you can find in most Indian restaurants. My version of 'Chilli Chicken' has chillies for the heat and soy/tamari or coconut aminos sauce for the tang. I use arrowroot starch instead of corn starch. I also pan fry the chicken pieces instead of deep frying them. You can make an AIP version by omitting the chillies completely or by substituting with ganthoda powder.

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	533
Fat:	36 g
Carbohydrates:	16 g
Protein:	38 g
Cholesterol:	0 g
Sodium:	1819 mg
Fiber:	3 g
Sugars:	2 g
Calculated per serving.

by Cook2Nourish

View original recipe

Serves: 4

Ingredients

1.5 lb Boneless Skinless Chicken Thigh, cut into bite size pieces
1 tsp Sea Salt
1 tsp Kashmiri Chili Powder, use ganthoda powder for AIP
1 Tbsp Ginger Garlic Paste
2 Tbsp Wheat-free Tamari, or coconut aminos
2 Tbsp Arrowroot Flour
0.5 cup Avocado Oil
4 whole Green Onion (Scallion), chopped
1 cup Baby Bella Mushrooms, sliced
2 whole raw Serrano, chopped fine
0.5 tsp Kashmiri Chili Powder, use ganthoda powder for AIP
2 Tbsp Wheat-free Tamari, or coconut aminos
2 cups Water
2 Tbsp Arrowroot Flour
0.5 cup Water
0.5 tsp Sea Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Frying Chicken pieces:
In a large mixing bowl, add all of the ingredients listed under 'cooking the chicken' except the oil and mix well. Mix well using your hands to coat all the chicken pieces with marinade. (will not be too wet because of the starch). keep aside for at least 15 mins.
Heat a large frying pan with the oil to shallow fry the marinated chicken pieces in batches. Pan fry them on medium heat for about 3-4 minutes on each side. Keep the fried chicken pieces aside.
Making the sauce:
In the same skillet add more oil (if needed). Then add the scallions, mushrooms, ginger garlic paste and the green chillies. Saute for about 1 minute and then add the red chilli powder, the tamari(or coconut aminos). Add the water. Cook for about a minute till the water comes to a boil.
Now lower the heat and mix the arrowroot / tapioca starch with the 1/2 cup water to form a slurry. Slowly add this to the sauce stirring continuously till the sauce thickens. Finally, add the chicken pieces to this sauce and let simmer for about 2-3 mins. Turn heat off and serve immediately. You can serve this with cauliflower rice or white rice or fried rice.