Sweet treats
Meals
DrinksTangy Chicken Chili
Chicken, kidney beans and onions slow-cooked with tamarind, red chilies and ginger garlic paste into a hot, tangy chili. Tamarind brings a bright, sour edge that Richberry turns sweet for a while.
- Total time
- 5 hr 15 min
- Servings
- 4
- Calories per serving
- ≈ 250
- Real ingredients
- Sour turns sweet
- Made to share
Ingredients
- 1 lb boneless chicken, chopped
- 1 tablespoon olive oil
- 1 tablespoon ginger garlic paste
- 2 onions chopped
- 2 tablespoons tamarind paste
- 2 red chilies ground
- ¼ cup kidney beans
- 1 ½ teaspoons salt
- 1 cup water
How to make it
Sauté the aromatics
Heat the oil in a large pan, add the ginger garlic paste and fry the onions until soft.
Add everything else
Tip the onions into a slow cooker and add the chicken, tamarind paste, ground chilies, kidney beans, salt and water.
Cook for 5 hours
Cover and cook for 5 hours, until the chicken is very tender.
The Richberry difference
A naturally brighter taste
Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.
Learn more about RichberryTip
For a mutton version, use the same weight of mutton instead of chicken and cook it for 1 hour longer.Serve with
Serve hot in large bowls topped with fresh basil, with steamed rice or flatbread alongside.Richberry tip
Just before you eat, chew 1–2 halves gently and let them linger for about 30 seconds. Discard any pit.- Good food. Brighter days.
Richberry
Freeze-dried miracle berry halves, in packs of 10, 50 and 100.
Good food. Brighter days.
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