Indian Chicken Chili

Indian Chicken Chili

Aromas of lemongrass, coriander, and ginger. Try this perfect chicken dish!


  • Brown sugar – 2 teaspoons
  • Chicken broth – 250 ml
  • Onion – 1 piece
  • Red chili pepper – 3 pieces
  • Red bell pepper – 1 piece
  • Chicken breast fillets – 4 pieces
  • Fresh ginger – 20 g
  • Ground coriander – 2 teaspoons
  • Sunflower oil – 3 tablespoons
  • Green bell pepper – 1 piece
  • Yellow bell pepper – 1 piece
  • Cherry tomatoes – 300 g
  • Salt – 1 pinch
  • Basmati rice – 200 g
  • Chicken drumsticks – 600 g
  • 30% cream – 200 ml
  • Lemongrass – 20 g
  • Garlic clove – 2 pieces


Step 1: Prepare the Marinade Clean and deseed the chili peppers. Peel and chop the onion, ginger, and garlic into large cubes. Clean the lemongrass, remove the soft inner part, and finely chop the lemongrass. Finely chop or crush the prepared ingredients in a blender or mortar. Mix with 0.5 teaspoon of salt, coriander, and brown sugar.

Step 2: Marinate the Chicken Wash, dry, and rub the chicken drumsticks and breast fillets with the chili mixture. Marinate covered for 1 hour in the refrigerator.

Step 3: Sauté the Chicken Clean the peppers, remove the seeds, and dice them. Wash the cherry tomatoes and cut them in half.

Sear the marinated chicken pieces in 2/3 of the oil on each side for about 3 minutes, then remove them. Sauté the peppers in the remaining oil for 1–2 minutes. Add the chicken back, pour in the chicken broth, and simmer covered for 15 minutes.

Step 4: Cook the Rice Cook the rice in boiling, salted water according to the package instructions. Add the cherry tomatoes and cream to the chicken mixture and simmer together for about 3 minutes. If needed, lightly thicken with cornstarch and season to taste.

Serve with rice.

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