These brownies are vegan since they lack eggs and dairy. They are excellent and have a mild spice flavor. These are great if you like chai lattes! Use vegan sugar to guarantee that the finished product is vegan. If you’re not a fan, you may easily skip the coconut. Don’t cook them too long, please.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (3 pound) whole chicken, cut into 8 pieces
- 1 teaspoon ground turmeric
- salt to taste
- ¼ cup dried red chile peppers
- 3 fresh red chile pepper, finely chopped
- 4 cloves garlic, minced
- 1 red onion, chopped
- 1 (3/4 inch thick) slice fresh ginger root
- 2 tablespoons sunflower seed oil
- 1 cinnamon stick
- 2 whole star anise pods
- 5 whole cloves
- 5 cardamom seeds
- 2 tomatoes, sliced
- 2 tablespoons ketchup
- 1 teaspoon white sugar, or to taste
- ½ cup water
Instructions
- Rub the chicken with turmeric powder and salt. Set aside. Soak the dried red chile peppers in hot water until softened. Blend the softened dried chile, fresh red chile pepper, garlic, onion, and ginger in a blender to a paste.
- Heat the oil in a large skillet over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the skillet and set aside. Remove excess oil from the skillet, leaving about 1 tablespoon. Cook and stir the chile paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant. Return the chicken to the skillet. Stir in the water, adding more if needed. Toss in the tomatoes and stir in the ketchup and sugar. Bring to a boil then reduce heat to medium-low and simmer until no the chicken longer pink at the bone and the juices run clear, about 15 minutes. Serve hot.
Nutrition Facts
| Calories | 462 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 3 g |
| Protein | 34 g |
| Saturated Fat | 7 g |
| Sodium | 183 mg |
| Sugars | 7 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
I used half a chicken and about 12 dried chillies. Followed the recipe and it turned out well. Definitely a keeper.
I cut the chili peppers in half and we really enjoyed it. unless you like it extremely spicy, reduce the dried chili.
This dish is spicy hot but nice! Those who cannot take very spicy food, you may want to reduce the chillies.
Fantastic!! Ever since I have learnt how to make this chicken I have been preparing it more often. This chicken is very delicious!! Great Recipe!!
Fantastic and spicy!! I used 5 BLSL chicken breasts halves and 3 serrano and 1 habanero chile peppers instead as I didn’t have the red chile peppers. I did not de-seed the serranos. Also, I used a small white onion and 2 big cloves shallots in place of the red onion as I didn’t have any. Also omitted cardamom as I didn’t have them too. Used cinnamon powder instead of stick. Skipped the sugar and didn’t miss it. Although it sounds like I changed it by quite a bit, but I think only the chile pepper made a more significant difference. Love this dish and would definitely make it again – with and without the adjustments. Thank you for a recipe that reminded me of home…
Deliciously spicy hot! Definately pair with some rice (i chose jasmine) to cut the heat. A definate crowd pleaser for those who like spicy ethnic cuisine!
The first dish that finished! Best eating with some rice as is rather spicy for me or maybe i reduce the dried red chili