Spicy Thai Green Chilli Chicken Recipe – Pearl Onion & Soy Sauce

Last Updated on 2 months by Neha Deshmukh

Spicy Thai Green Chilli Chicken Recipe – Pearl Onion & Soy Sauce

Hey everyone! I’m so excited to share this recipe with you. It’s a bit of a fusion – a delicious blend of Indian spice and Thai zest. I first stumbled upon a version of this when travelling through Goa, and I’ve been tweaking it ever since to get it just right. It’s become a real favourite in my kitchen, and I think you’ll love it too! This Spicy Thai Green Chilli Chicken is packed with flavour, surprisingly easy to make, and perfect for a weeknight dinner.

Why You’ll Love This Recipe

This isn’t your average chicken curry! The combination of fiery Thai green chillies, sweet red pearl onions, and a touch of soy sauce creates a truly unique and addictive flavour profile. It’s a little spicy, a little sweet, and totally satisfying. Plus, it comes together in under an hour – perfect when you’re craving something delicious but don’t have all day to spend in the kitchen.

Ingredients

Here’s what you’ll need to make this Spicy Thai Green Chilli Chicken:

• 4 Boneless Skinless Chicken Breasts (about 500g)
• 4 tbsp Canola Oil
• 1 Red Onion
• 2 Tomatoes
• 1 tbsp Soy Sauce
• 1 sprig Curry leaves
• 2 Dried Red Chillies
• ?? cup Chopped Cilantro (for garnish)
• 3 Scallions (for garnish)
• To taste Salt
• 2 tsp Crushed Black Pepper
• ?? tsp Turmeric Powder (about 1/2 tsp)
• 1 tsp Red Chilli Powder / Cayenne Powder
• 10 Red Pearl Onions
• 8-10 Garlic cloves
• 2 inch pieces Ginger
• 4-5 Thai Green Chillies

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine:

• Red Pearl Onions: These little guys are amazing. They have a lovely sweetness that balances the spice beautifully. They caramelize so nicely too! If you absolutely can’t find them, you can use small red onions, but the flavour won’t be quite the same.
• Thai Green Chillies: These pack a punch! Adjust the quantity depending on your spice preference (more on that later!). Remember to handle them with care – and maybe wear gloves if you’re sensitive.
• Soy Sauce: This might seem a little unusual in an Indian-inspired dish, but trust me! It adds a lovely umami depth and helps to create a gorgeous glaze. I prefer a regular soy sauce, but you can use low-sodium if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the chicken ready. In a bowl, marinate the chicken breasts with crushed black pepper, turmeric powder, red chilli powder, and salt. Give it a good mix and let it sit for about 20 minutes. This helps the flavours really penetrate the chicken.
2. While the chicken marinates, let’s make the flavour base. Grind the red pearl onions, garlic, ginger, and Thai green chillies into a coarse paste. A food processor makes this super easy, but you can also do it by hand if you’re feeling ambitious!
3. Now, heat the oil in a pan over medium heat. Add the sliced onions, dried red chillies, and curry leaves. Sauté until the onions caramelize – this takes about 5-7 minutes, and it’s so worth the wait.
4. Add the ground paste to the pan and cook until fragrant, about 3-4 minutes. Stir in the chopped tomatoes and cook until they soften.
5. Time for the chicken! Add the marinated chicken to the pan and mix well. Cover the pan and cook until the chicken is tender, stirring occasionally. This usually takes about 15-20 minutes, depending on the thickness of your chicken breasts.
6. Finally, stir in the soy sauce and adjust the seasoning to your liking. Garnish with chopped scallions and cilantro. Serve hot with rotis or rice.

Expert Tips

• Don’t skip the marinating step! It really makes a difference in the flavour and tenderness of the chicken.
• Keep a close eye on the onions while they’re caramelizing – you don’t want them to burn.
• If the sauce gets too thick, add a splash of water.

Variations

• Spice Level Adjustment: Want it milder? Reduce the number of Thai green chillies, or remove the seeds before grinding. For extra spice, add a pinch of cayenne pepper or a few more chillies! My friend, Priya, loves to add a finely chopped bird’s eye chilli for an extra kick.
• Festival Adaptations: This dish is fantastic for a casual get-together or a small celebration. You could serve it with a side of raita and naan bread for a more festive meal.
• Gluten-Free Option: Simply use gluten-free soy sauce! There are plenty of good options available in most supermarkets.

Serving Suggestions

This Spicy Thai Green Chilli Chicken is delicious served with:

• Warm rotis or naan bread
• Steamed basmati rice
• A side of cooling raita
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What is the best way to prepare the chicken for maximum flavor absorption? Marinating is key! The longer you marinate the chicken, the more flavourful it will be.
• Can I use regular onions instead of red pearl onions? You can, but the flavour won’t be quite as sweet and delicate.
• How can I adjust the heat level of this dish? Control the amount of Thai green chillies you use, and remember to remove the seeds for a milder flavour.
• What side dishes complement this Spicy Thai Green Chilli Chicken? Raita, rice, naan, and a simple salad are all great options.
• Can this dish be made ahead of time? You can marinate the chicken and make the paste ahead of time. Store them separately in the refrigerator until you’re ready to cook.
• Is it possible to make this in an Instant Pot or slow cooker? While I haven’t personally tried it, you could adapt this recipe for an Instant Pot or slow cooker. You’ll need to adjust the cooking time accordingly.