Chicken with Chilies

    This is a slightly spicy chicken dish. It has a bit of influence from the Chinese cuisine. The dish tastes great with pulao or fried rice.


    Dhaka, Bangladesh
    2 people made this


    • 1 chicken, 1300-1400 g
    • 1 tablespoon of oyster sauce
    • 1/2 teaspoon of ginger paste
    • 2 tablespoons of soy bean oil
    • 1 large capsicum, cut into stripes
    • 1 carrot, cut into stripes
    • 1 green papaya, cut into stripes
    • salt as needed
    • water-if needed
    • 12 green chilies, pasted
    • 8 dried red chilies (the kind that is not too hot)
    • 2 cups of tomato ketchup


    1. Cut the chicken into its parts. Take out the meat only and leave out bones, wings, head and other parts.
    2. Make 10-12 chicken pieces. Wash and set aside.
    3. Place the chicken pieces in a bowl and marinate with oyster sauce for 20 minutes.
    4. Mix the ginger paste with the marinated chicken.
    5. Add oil to a non-stick pan with oil. Fry the capsicum, carrot and green papaya slices for a while. Set the fried vegetables aside.
    6. Place the chicken pieces in the oil and sprinkle salt and stir.
    7. Cook until the meat is half done. If the water dries up before the meat is half done, you can add a bit of water.
    8. Add the green and dry red chilies and stir.
    9. Add the tomato ketchup and continue to stir.
    10. Pour in 1/2 cup of water and cover the pan with its lid.
    11. Cook for approximately 20 minutes on low heat. The meat will be cooked when it is tender and the dry red chilies have become tender.
    12. Also make sure that the water dries up and a thick gravy forms-there should not be any watery curry sauce.

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