Goan Chicken Chili Fry | Recipe

Crystelle Pereira was raised in London by Kenyan-born Portuguese-Goan parents and has visited numerous countries, including Mexico, Japan and South Korea. Her upcoming book, Flavor Kitchen, is full of recipes inspired by her upbringing and travels. Here, she shares her easy and delish Goan chicken chili fry from the book. (Goa is a state in western India.) 

"The zingy, fresh flavors of this chicken chili fry are true to my Portuguese-Goan heritage, and it's also a family staple because it is such a simple dish to whip up with just a handful of ingredients. It's the perfect way to use up leftover roast chicken and you can either serve it on its own or in a wrap with some sweet chili sauce. And, you can absolutely choose whatever protein you like here—tofu works well, but also shrimp and beef. The world is your oyster," says Crystelle.

Pro Tips from Crystelle: You can also start with uncooked boneless, skinless chicken thighs sliced into thin strips. Fry these in the hot pan (after removing the onions and potatoes) for 10 to 15 minutes, seasoning with salt and pepper and a sprinkle of turmeric. When cooked, return the veggies to the pan and continue with the remaining steps. To make this vegan, simply swap the chicken for tofu, which I have done before and it tastes sublime! Just fry the tofu using the same method as for the uncooked chicken, but for one to two minutes on each side. 

ncG1vNJzZmivp6x7s63CoZiepKKWxrS0zrBlnKedZL%2Bmr8ipnKxnl6Sur3nCoaCco5WjeqS0yKWgZp6irg%3D%3D