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

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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Vicky Ratnani

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Chef Vicky Ratnani has had the honour of feeding Queen Elizabeth II, Nelson Mandela and Rod Stewart. Goes on to show how he can bring an international influence to local ingredients. You can trust him to turn the most boring veggie around, or transform a dull kitchen chore into a fun dining experience.Watch the chef make a grand event of a meal on LF!

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