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Indonesian duck chilli recipe
How to cook Indonesian duck chilli recipe User rated: 0 [7463]
Difficulty: 1
Prep Time: 15 mins
Cook Time: 35 mins
Serving: 5
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INGREDIENTS

  • 2 tablespoons vegetable oil
  • 2 medium red onions, chopped and some sliced for garnish
  • 1 medium red capsicum, seeded and diced
  • 1 medium green capsicum, seeded and diced
  • 3 celery stalks, thinly sliced
  • 500g entok or duck mince
  • 4 cloves of garlic, minced
  • 1 teaspoon mild chilli powder
  • 7 green and red tomatoes, finely chopped
  • 1 tin (400g) pinto or red kidney beans, drained
  • 1 1/2 tsp. dried oregano
  • 280g corn, fresh, tinned or frozen

DIRECTIONS

  • Heat a large pot over high heat and add the oil, spreading it so that it evenly coats the bottom of the pot.
  • When the oil is hot, add the onion, red capsicum, green capsicum, celery, and duck mince. Cook, stirring often, until the mince has lost its pinkness and is cooked through - about 2 minutes.
  • Add the garlic and cook 1 minute.
  • Add the chilli powder and cook, stirring continuously, for 1 minute.
  • Add the tomatoes, beans, oregano, and salt and stir well to combine.
  • Bring the chilli to a boil, and then reduce the heat to low and simmer, partially covered, for 20 minutes, stirring occasionally.
  • Add the corn, stir to combine, and cook 10 minutes more. Serve.