Saturday, 11 July 2015

Chilli Chicken

IMPORTANT NOTE: This dish is very high in salicylates!


1. 5 red chilli pepper (seeds removed)
2. 1 garlic clove (skin removed)
3. 10 shallots (skin removed)
4. 6 large old potatoes (skin peeled and cut into chunks)
5. 8 drumsticks (with skin) (seasoned with sea-salt)
6. Sea-salt
7. 2 cups of chicken broth
8. Sunflower oil


1. Blend the red chilli pepper, garlic and shallots together until they form a paste. Set aside.

2. Heat a wok on high heat.

3. Drizzle some sunflower oil.

4. Once the oil is heated up, add the potatoes and cook until browned. Scoop up and set aside.

5. Heat a clay pot on medium heat.

6. Drizzle some sunflower oil.

7. Then add the blended paste and stir it continuously until a fragrant aroma wafts from the mixture and it has turned into a darker shade of colour.

8. Add the drumsticks, cooked potatoes and chicken broth.

9. Turn to low heat and allow to simmer for about an hour.

10. Scoop up onto serving dish and serve hot with rice.

Bon appétit!

PS: I could only take about two spoonful of this dish. This is a major GERD trigger for me. Two spoonful is better than none!


  1. Replies
    1. To me it was as I've not eaten chilli in a VERY long time. But to my family, it wasn't.