Devilled Chicken
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 600 g chicken breast fillets, diced
- 2 red onion, sliced
- 1 red pepper, sliced
- 1 green pepper, sliced
- 2 tbsp tomato ketchup
- 1.5 tsp chilli powder
- 10 curry leaves
- 4 garlic cloves
- 1 tbsp cider vinegar
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 335 kcal
- Protein
- 36.6 g
- Carbohydrate
- 12.7 g
- of which sugars
- 9.2 g
- Fat
- 14.4 g
- of which saturates
- 1.9 g
- Fibre
- 3.3 g
- Salt
- 0.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the diced chicken with half the chilli powder and a little of the vegetable oil.
- 2
Heat half the remaining oil in a wok, add the chicken and fry for 6-8 minutes until browned and cooked through with no pink remaining; set aside.
- 3
Add the remaining oil to the pan, add the garlic and curry leaves, and fry for 1 minute.
- 4
Add the red onion, red pepper and green pepper, and fry for 5 minutes until just softened but still with a bite.
- 5
Stir in the tomato ketchup, remaining chilli powder and cider vinegar, then return the chicken to the pan and toss for 2-3 minutes until well coated and glossy.
- 6
Serve hot with rice.
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