Anyways, I learned my lesson and also learned a different style to make this delicious dish!!
One of the aunties, that I know of, is from Mumbai. We are close family friends and she used to make this dish every now and then for us. However, now she is in FL and we are in MA; so I don't get to eat her yummilicious dishes anymore :(
I vaguely remembered how she made this version of chicken chili and gave it a try over the weekend. It was freezing cold in our neck of the woods and I thought that this is the perfect time to try this hot and spicy dish!
- Two chicken breast - washed, cut in cubes and boiled.
- One medium onion - finely chopped.
- One medium green bell pepper - chopped in cubes.
- Two tblsp cooking oil.
- One tblsp - black pepper powder
- Half tblsp - vinegar
- Two tblsp - Soy sauce
- Garlic salt - pinch
- Salt - per taste (I didn't used any salt at all. Soy sauce and garlic salt was enough. BUT you may need to add some salt based on the saltiness of your soy sauce).
- One tblsp corn flour.
- Four tblsp lukewarm water.
- One glass of lukewarm water.
- Heat oil in a pan, add onions.
- Let it cook till golden brown.
- Add boiled chicken and green bell peppers.
- Let it cook for about 2 minutes.
- Add in black pepper, soy sauce, salt, vinegar, garlic salt and mix well.
- Add in one glass of lukewarm water.
- Let it boil for about 2 minutes.
- In a small bowl, mix together corn flour and four tblsp lukewarm water.
- Add it to chicken chili, while stirring.
- Leave it on low heat for about 10 to 15 minutes.
- Serve hot with roti, plain rice, or pineapple fried rice (recipe coming soon!)