Chicken Chili

Recipe No: 287
This is my version (also Chicken) of the American dish ‘Chili’ which is usually made with Beef. This recipe is a combination of Chicken and Red Kidney Beans (Rajma) with an outstanding Cumin flavor. Well, if you are not a Beef person, you can try this… Here is Chicken Chili that suits an Indian palate...

Ingredients                                      Serves 4-5

• Oil………………..................……2 Tablespoons
• Ground Chicken….................1 lb
• Onion chopped fine……........2/3 cup
• Garlic chopped fine….....……4 big ones
• Green Chilly chopped fine….1
• Bell peppers chopped fine….1/2 cup (Capsicum; I used red and green ones)
• Rajma……………………………...1/2 Cup (Red Kidney Beans; washed and soaked overnight in 2 cups water)
• Tomato chopped…………....…1 medium
• Tomato Sauce……………….....1/2 Cup
• Red Chilly Powder…………....1 Teaspoon (Use more if you want)
• Cumin Powder………………....1/2 Teaspoon
• Oregano……………………….....1/2 Teaspoon (If you don’t have this please skip; but I see them in Kerala cooking shows now a days.)
• Corn Starch…………………......1 Teaspoon
• Salt as needed

Method of Preparation

1. Heat Oil in the pan of a pressure cooker (If you want to wash more dishes, please feel free to use another pan!!!) on high heat and fry the minced Chicken with Salt, stirring and separating the Chicken.
2. Once the Chicken changes its color, add Onion, Garlic, Green Chilly, Bell Peppers/ Capsicum and the soaked Rajma (reserve the soaking liquid) and sauté for 2-3 minutes.
3. Add Tomato, Tomato Sauce, Red Chilly Powder, Cumin Powder and Oregano; add 2 ½ Cups of Water (Use the Rajma soaking Water now); mix well; close the pan and cook till 2 whistles.
4. Once the pressure subsides, open the cooker; switch on the heat again (put the flame on medium ) and adjust the seasonings and the level of the liquid. (You need some gravy, but not too much. With the amount mentioned in the recipe, I didn’t add more; but it depends on the Pressure Cooker too.)
5. Mix the Corn Flour in ¼ cup Water and add to the Chili once it is boiled. Mix well and let it boil and thicken for a minute.
6. Off the heat and serve hot with desired toppings. (I used chopped Onion, Grated Cheese and sliced Green Onions.

Notes:

• Tomato sauces generally come in cans and are different from Ketchup.  It is not sweet and in case you don’t have it, please blend 2 Tomatoes without the seeds (Seeds increases its sourness) and use.  But the canned Tomato Sauce gives a nice color and texture.
• Cooking Rajma/ Kidney Beans and Chicken together in the Pressure Cooker works only if the Rajma is soaked properly. So it is advised to do that. Otherwise you have to cook the Beans separate (or use canned Beans) and add it to the Chili once the Chicken is cooked and let them cook together for about 10 minutes.
• If you are cooking the Kidney Beans/ Rajma separate, please cook it only till soft. Over cooked Beans (It will be a bit slimy) are not good in this preparation.
• You can use any kind of Beans for this preparation but adjust the cooking time accordingly.
• Chili can be eaten by itself, serve over Chips or even Rice, over Burgers or hot dogs…. Let your imagination work...

 




Make it, enjoy the deliciousness and 
serve it to your family with love…