Chilli Corn Carne
This all time classic Chilli Corn Carne has just the right level of spices and makes a great leftover meal the next day.
Chef Vicky Ratnani's chilli Corn Carne recipe
Serves

- 1

Cooking Time

-25-30 Mins

Type

- main course

Difficulty

- Medium

Preparation Time

- 40 Mins

INGREDIENTS

  • ½ kg minced chicken
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1 cup rajma
  • ½ cup tomato puree
  • Cracked black pepper
  • 2 tsp parsley
  • 1 tsp oregano
  • orange zest
  • 1 tbsp orange juice
  • salt
  • 2 tbsp olive oil
  • Rajma water
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 2 tbsp garlic paste
  • 1 spring onion
  • 2 tbsp olive oil
  • Coriander sprigs
  • 3 tsp chipotle chilli paste

HOW TO PREPARE CHILLI CORN CARNE

  1. 1

    Chop the green yellow and red bell peppers, and the spring onions and put them all in a mixer with the garlic paste and blend well.
  2. 2

    Heat oil in a pan, roast the prepared mixture and add chopped coriander leaves.
  3. 3

    Add the chipotle chilli paste fry well and set aside in a bowl.
  4. 4

    Heat oil again in the same pan and roast the minced chicken.
  5. 5

    Add salt cumin powder, paprika and boiled rajma.
  6. 6

    Mix well and add tomato puree rajma water, salt, cracked black pepper, parsley, oregano, grated chocolate, grated orange zest and orange juice.
  7. 7

    Garnish with chopped coriander leaves and julienned bell peppers.

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