CHICKEN CHILLI

CHICKEN CHILLI
Marinade few hours or overnight:
750 g chicken, cut up, washed and drained
1 teaspoon chilli powder
1 teaspoon black pepper powder (I use freshly ground)
salt to taste (add last)
1 tablespoon garlic and ginger paste
1 teaspoon green chilli paste
2 curry spoons chilli sauce (I use either the packo or maggi chilli sauce)
1 curry spoon light soya sauce
½ teaspoon yellow color
After marinating:
2 ½ curry spoons oil
4 chopped garlic cloves
1 chopped green pepper
a few whole black peppercorns
1 tablespoon Maizena

In a pot heat the oil.
Add the garlic cloves, green pepper and black peppercorns.
Fry till garlic change color.
Add chicken and all the marinade and cook until done.
Mix the Maizena with less then a quarter cup of water and add to thicken the gravy.
If too thick, add water to get your gravy to the consistency you want.
ENJOY!
Source and Photo: Amina Wackie Shaikh
(According to the internet a curry spoon equals 3 tablespoons volume)