Garlic Chilli Chicken Curry Recipes

GARLIC CHILLI CHICKEN CURRY

Steps:

• Peel all the garlic cloves. Set three aside, and thinly slice the rest.
• Peel and roughly chop the onion and ginger, before blitzing in a mini chopper or small food processor along with the reserved garlic cloves to create a rough paste.
• Heat the oil over a medium high heat in a large frying pan. Add the paste and fry for a few minutes until just starting to soften.
• De-seed (if wished) three of the chillies and thinly slice before adding to the pan along with the sliced garlic. Cook for another few minutes to cook until the sliced garlic is soft. It is only if things start to colour a little, but you don't want to let anything burn.
• Stir in the spices and allow to toast for another minute or so while you cut the chicken into bite sized chunks. Stir in the tomato puree and cook for a few minutes more.
• Add the chicken to the pan and cook for another few minutes until the chicken has gained some colour. Stir in the passata, garlic pickle and water. Once the mixture is bubbling, reduce to low and allow to simmer for 20 minutes until the sauce has thickened a little and the chicken has cooked through.
• Finely chop the coriander and stir into the curry just before serving with the remaining green chilli thinly sliced and brought to the table for those who like their curries with a bit more heat!

HOW TO MAKE CHICKEN CHILLI GARLIC

Steps:

• Heat the oil in a pan over a medium heat and add the garlic. It is very important not to burn the garlic, so watch the pan and move the slivers around in the pan until they become soft and are just beginning to brown.
• Now add the onion and fry for about 3 minutes until soft and translucent, sprinkling a little salt over the onions to help release moisture.
• Stir in the garlic and ginger paste and chillies, and fry for about 20 seconds. Increase the heat to medium-high, add the ground spices and tomato purée and sizzle for a further 30 seconds, stirring continuously.
• Add about a ladle or two of the base curry sauce and bring to a rolling simmer. (You don't need to stir the sauce unless it is obviously catching on the pan.)
• Be sure to scrape any sauce that caramelises to the sides of the pan back into the sauce. Add more base as required. If the curry is looking too dry, add more base. If too saucy, just cook it down.
• Add the pre cooked chicken and coat with the sauce
• Continue simmering until fenugreek leaves and check for seasoning, adding salt to taste.
• Sprinkle with the chopped coriander (cilantro) and a few more chillies if you like. A twist of lime juice is a nice addition.

GARLIC AND CHILLI CURRY

Steps:

• Blend everything apart from the chicken, onion seeds, mustard seeds and curry leaves in a food processor until relatively smooth
• In a large casserole dish fry off the mustard seeds, onion seeds and curry leaves in a little oil for about 20 seconds.
• Add the chicken and fry for about a minute or two
• Add the blended sauce and leave to simmer on a low heat for about half an hour
• Serve with basmati rice and/or naan.

CHILLI CHICKEN CURRY

Steps:

• Blitz the onion, ginger and garlic in a food processor with 1 tbsp water until smooth.
• Fry the cumin seeds in oil for a few seconds. Add the onion paste and brown over a medium heat. Add a dash of water if it starts to catch.
• Sprinkle in the turmeric and chilli. Add the tomatoes and fry for 5 minutes. Stir in the potatoes and 250ml/9fl oz hot water. Cook covered for 10 minutes.
• Add the chicken and garam masala. Simmer for 15-20 minutes until cooked. Season with salt. Tip into a bowl, scatter over coriander and serve with flavoured rice and natural yogurt.