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Chilli Chicken

Course Curry
Cuisine Indo Chinese
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Rafeeda


  • 1 kg chicken cut into small pcs
  • 4 tbsp cornflour
  • 1 tsp pepper powder
  • 1 tbsp oil
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 3 large onions sliced
  • 1 large capsicum diced
  • 3 tbsp soya sauce
  • 2 tbsp chilli sauce
  • 1 small pkt 70 gm tomato paste
  • 2 chicken stock cubes
  • 1 tbsp pepper powder
  • 3/4 cup water
  • Salt to taste
  • Chopped spring onion for garnish


  • De-skin the chicken, cut into small pieces and clean well. Pat dry.
  • Mix the cornflour and pepper with very little water into a thick paste. Coat all over the chicken and leave aside for around 15 minutes.
  • Heat a saucepan and add in the oil. Once the oil becomes hot, add in the chicken pieces and saute on high heat till the chicken turns whitish.
  • Drain out from the saucepan and set aside. The chicken will cook completely in the sauces later.
  • Now add the ginger and garlic paste into the oil and saute till the raw smell goes.
  • Add in the onions and capsicum and cook on medium flame till the onions wilt, but still has the crunchiness.
  • Add in the sauces, tomato paste, chicken stock cubes and pepper powder and cook for another 5 minutes.
  • Now add the chicken along with the water, adjust salt. Cover and cook till the chicken is completely cooked.
  • Serve warm garnished with spring onions.