How to make Chilli Chicken - Sikkim Style

chicken

🥗Healthier: tofu

💰Cheaper: paneer

Tofu offers a plant-based option while paneer is more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is often cheaper.

chili sauce

🥗Healthier: sriracha

💰Cheaper: homemade chili paste

Sriracha provides a similar flavor with less sugar.

Cut chicken into small pieces (curry cut).

Add vinegar and soy sauce to the chicken and mix well, then set aside.

Slice onions thinly, ensuring to remove the center for easy separation.

Slice tomatoes into halves or quarters depending on size.

Heat 3/4 cup of oil in a nonstick saucepan until small bubbles rise.

Add sliced onions and chilies to the hot oil.

Once onions soften, add 1/2 teaspoon of salt to fry them quicker.

When onions begin to brown, add tomatoes.

Add the marinated chicken to the pan.

Season with salt as the water from the chicken reduces.

Cook until the mixture becomes almost dry, adjusting for consistency.

Add chopped coriander leaves and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens