In My Kitchen – Chili Jam Chicken

Firstly, Happy Australia Day!

Each year, the Prime Minister will named our Australian of The Year. This year, our very owned Geoffrey Rush was named Australian of The Year for his contribution to the art industry. I happened to tune in to the live ABC broadcast from the Parliament compound in Canberra.

I love cooking this dish. It is easy to make and the paste can be kept in the fridge for a week or two. I have previously posted this recipe in my old blog, Foodtrail. In this recipe, which I cooked last night, I made a slight alteration to my paste.


The most important part to this dish is the chili jam paste. The paste can be pre made and kept in the fridge until it is needed. The paste, like any other, can be adjusted to suit your taste. But, it needs to be sweet, salty and spicy to enjoy the all rounded flavour of this dish.


~ 3 red capsicums
~ 6 stalks of fresh spring onions
~ 4 cloves garlic
~ 2 medium size red onions
~ 2 fresh red chilies and 2 bird eyes chilies (or use dried chilies for added pungent flavours)
~ 1 small bunch basil leaves and coriander leaves
~ 4 pieces chicken thigh fillets
~ palm sugar
~ tamarind juice
~ fish sauce
~ toasted unsalted cashew nuts (I didn’t have any in my cupboard last night. Had to do without them)

~ chop the onions, garlic, chilies and set aside
~ chop 1 red capsicuim and set aside
~ cut the other 2 red capsicums into large bite pieces and set aside
~ cut half the stems of the basil and coriander and set aside
~ cut the white sections from the green leaves of the spring onions
~ cut the chicken into bite pieces, marinade with a sprinkle of salt, one teaspoon of light soy sauce

Make The Paste
~ put the chopped garlic, onions, chilies, basil and coriander stems and 1 red capsicum into a blender
~ switch on the blender and process all the ingredients until almost smooth. Remove and tip into a heated sauce pan with a bit of oil
~ gently simmer and stir the paste until fragrant
~ add palm sugar. Mix through until all sugar is melted
~ add tamarind juice and continue to slowly simmer until the paste is reduced and almost caramalised into a thick paste
~ add fish sauce a bit at a time to your liking (taste the paste each time. Otherwise it may become too salty)
~ turn off the heat and set aside

~ in a hot wok, add some peanut cooking oil
~ toss in the spring onions (white sections only). Stir fry gently until fragrant
~ add the chickens. Stir fry until cooked
~ add the other 2 red capsicums and basil leaves and give them a quick sitr fry
~ when almost cook, add some of the chili jam paste and mix through
~ remove, plate the dish and garnish with chopped coriander leaves, and serve with steamed rice


Preparation Time: 10 minutes + 10 minutes (making the paste)
Cooking Time: 10 minutes
eating Time: okay, I will take my time to eat this time. So, maybe 5 minutes on my own. 🙂


About Victor

I live in Melbourne. Blogging as a pleasure. Sharing my thoughts, mostly on food and places I find interesting. I am on Instagram, Twitter and Facebook Page which you can follow by clicking on the link on my blog page.
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