Ingredients:
1kg boneless chicken thigh ~ cut
15-20 green chili ~ deseeded
1/2 cup oil
1/2 tsp turmeric powder
1 tsp salt
2 tbsp vinegar/lemon
1/2 cup water
Cornflour solution (2 tbsp flour+1/2 cup water)
Directions/Instructions:
- In a grinder, grind the green chili without water to a coarse paste. Set aside.
- In a wok, add oil over medium heat. Add the coarse green chili paste and fry for a min or until aromatic.
- Add turmeric powder and mix well and cook for 1 min. Then add water, vinegar, and salt. Stir to mix and bring it to boil.
- Then add chicken pieces and continue to stir to mix. Let it cook for about 5 mins or until the chicken is cooked.
- Lastly, add the cornstarch solute and cook for 2-3 mins until gravy slightly thickens. Andhra chili chicken is ready to be served. Enjoy!
Tip:
Cornstarch can be substituted for cashew paste to enhance the flavor. I use 12-15 cashew + 100ml water and grind to a smooth paste.
