Vietnamese Chilli Chicken

 

Vietnamese Chili Chicken

Peanuts and other nuts, such as cashews, are used as a garnish, as a cooking oil, and as a pulverized ingredient in sauces and condiments in Vietnamese cuisine. This modified dish is an offshoot of the famous peanut butter chicken and the combination of peanut butter with chilli throws up something that will play havoc and taste awesome on any palate.

250 gms Boneless chicken (leg portion) cut into chunks

Chicken stock

1 tsp ginger paste

1 tsp garlic paste

1 tbsp. red chili paste

1 tablespoon peanut butter

2 Sliced red chilies

1 Sliced red capsicum

1 small stalk Lemon grass

100 ml coconut milk

Curry leaves, a handful

Method

Mix chicken pieces with a bit of flour, Heat oil in a wok ,add ginger garlic paste, red chili paste,  add chicken and stir fry on high flame. Lower flame and add lemon grass, curry leaves, red capsicum and sliced red chilies, add chicken stock allow the chicken to simmer and cook. When almost cooked add peanut butter and coconut milk, increase flame and reduce gravy to a thick consistency, (adding a bit of liquidized cornflour will thicken gravy).

Serve garnished with coconut powder and coriander