“Panic Chicken”

Today was Swedish Mother’s Day! It was one of the loveliest days at the end of May, with clear blue skies and screaming greens. We had our first visitor in months— C’s mother came for a visit and I decided to cook something nice in honor of Mother’s Day. I started cooking a fiery pepper chicken with some red chillis, pepper and garlic. Half way through, C’s mom looked at my ingredients and wondered if she would be able to handle it. Yikes! I panicked. Rest was a journey of how to transform a fiery chicken to a creamy coriander garlic chicken. If I can say so myself, I’m totally impressed by myself today. And they were too, only didn’t know the story behind it.


  • 2 lb Chicken (thighs or with bones)
  • 2 tsp Tabasco sauce or any hot sauce
  • 1 big red chilli or jalapeño chopped
  • 3 cloves garlic finely chopped
  • 1 green bell pepper chopped
  • 2 teaspoon flour
  • Freshly ground pepper (black and white)
  • Chicken stock (I only get cubes here, and used two)
  • 2.5 tbsp fresh cream
  • 2 tsp onion powder
  • Fresh coriander (lots of sprigs and leaves) some finely chopped and leave some sprigs for final garnish
  • Salt to taste
  • Oil


In a bowl put the chicken and mix: Tabasco sauce, chopped green pepper. Mix well and coat the chicken with it. Sprinkle some white pepper over it and set it aside. Next, in a pan, heat oil and sauté the garlic, red chilli, finely chopped coriander for few minutes. Put the onion powder in this mix and whisk in the flour quickly. Pour half the chicken stock (one cube for me) over this and blend everything very well so lumps don’t form. Keep whisking and if it gets too thick, pour hot water as per consistency. It was at this stage I had some trial and error going on since I had decided to transform the pepper chicken idea into something else. Add the fresh cream at this stage and make sure you keep stirring the sauce that is forming. Sprinkle some freshly ground black pepper in the sauce. Check for salt. Set aside from heat.

In another pan, heat some oil and put the whole chicken, green pepper and hot sauce mixture. Fry over medium heat till the chicken starts turning golden. Put the other half of the stock into the pan and keep stirring. As I mentioned, my chicken stock was in cube, so I had to blend it in hot water and pour over the chicken. Keep cooking in medium heat till you see the chicken is fully cooked. Transfer this whole pan into the pan that contains the coriander and garlic sauce. Mix really well and check for salt. Finish with some fresh coriander sprigs over it. The flavors of this dish are wonderful: garlic and coriander in a cream based sauce. On another day, I’ll cook the original pepper chicken I had intended. For today, I’m glad the people who ate this were happy and reached for second helpings!

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