Chicken, With Chili and Walnut Sauce Recipe

Name: Chicken, With Chili and Walnut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 three- to four-pound chicken, cut up; Water to cover; 5 fresh green chilies; 2 tablespoons peanut or vegetable oil; 4 ounces shelled walnuts; 4 ounces shelled peanuts; 2 slices bread, crusts removed; 2 medium onions, peeled and coarsely sliced; 2 cloves garlic, peeled; 2 thick slices fresh ginger; 1/2 teaspoon mace; 1/2 teaspoon ground cinnamon; 2 cloves; Coarse salt and freshly ground pepper to taste; Sesame seeds to garnish; Coriander or parsley to garnish; 1 red pepper, cut in strips

Servings: persons

1 three- to four-pound chicken, cut up
Water to cover
5 fresh green chilies
2 tablespoons peanut or vegetable oil
4 ounces shelled walnuts
4 ounces shelled peanuts
2 slices bread, crusts removed
2 medium onions, peeled and coarsely sliced
2 cloves garlic, peeled
2 thick slices fresh ginger
1/2 teaspoon mace
1/2 teaspoon ground cinnamon
2 cloves
Coarse salt and freshly ground pepper to taste
Sesame seeds to garnish
Coriander or parsley to garnish
1 red pepper, cut in strips

1
Simmer the chicken in water until almost cooked.
2
Drain and cool, reserving liquid.
3
Toast the chilies, using a fork over a gas flame.
4
Wrap in paper towels and set aside.
5
In the oil, fry the walnuts, peanuts and bread until lightly browned.
6
Combine in blender with the chilies, onions, garlic, ginger, spices, salt and pepper.
7
Add one-and-a-half cups of the chicken stock and puree.
8
Thin the mixture with one to two cups stock until you have a smooth puree.
9
Return to pan.
10
Bring to a boil.
11
Add the chicken and simmer for about 20 minutes, until the sauce is thick.
12
Sprinkle with sesame seeds and fresh-chopped cilantro.
13
Garnish with the red pepper strips.

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 three- to four-pound chicken, cut up, Water to cover, 5 fresh green chilies, 2 tablespoons peanut or vegetable oil, and more.

Yes, Chicken, With Chili and Walnut Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken, With Chili and Walnut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions