Garlic Chilli Chicken Curry Recipe
Garlic chilli chicken, a curry house favourite and a recipe with a thousand variations. My version goes heavy with garlic and chilli but also fragrant with fennel, cumin and coriander wrapped in a thick, rich gravy.
Servings 2 Servings
Calories 680kcal
Ingredients
- 350 g Chicken Thigh Meat 12oz
- 1 Medium Onion 150g
- 10 Garlic Cloves
- 1 Medium-Large Tomato 150g
- 1 teaspoon Corainder Seeds
- 1 teaspoon Black Pepper Corns
- ½ teaspoon Fennel Seeds
- ½ teaspoon Cumin Seeds
- 3 Green Finger Chilli Peppers
- 2 tablespoon Ghee
- 8 Curry Leaves
- 6 Small Dried Kashmiri Chilli Peppers
- 6 Cardamom Pods
- ½ teaspoon Salt
- 1 tablespoon Tomato Puree
- 2 teaspoon Gram Flour
- ½ teaspoon Amchoor
- 1 teaspoon Turmeric
- 250 ml Water 1 Cup
- 1 tablespoon Dried Fenugreek
- 1 tablespoon Dark Brown Sugar
- 2 Medium Red Chilli Peppers
Instructions
- Cut the chicken into 2-3cm (1-1½") cubes.
- Top and tail the onion, then cut it in half, remove the skin and slice it into 1cm (½") thick slices top to bottom of the onion.
- Peel and slice the garlic cloves as finely as you can.
- Cut the tomato into a rough 1cm (½") dice.
- Heat a wok over a medium-high heat and add the coriander, cumin, black pepper and fennel seeds.
- Toast for 2-3 minutes, then grind in a pestle and mortar and set aside.
- Cut the green chilli peppers in half lengthways.
- Bruise the cardamom pods by pressing with the side of a knife.
- Return the wok to the pan over a high heat and add the ghee, curry leaves, slit green chillies, dried chillies and cardamom pods and cook for 30 seconds, stirring continuously.
- Throw in the chopped onion and cook for 5-6 minutes.
- Add the sliced garlic and cook for another minute.
- Throw in the chicken and salt, then cook for 5 minutes.
- Add the tomato puree and gram flour, spice blend turmeric and amchoor, then cook for 1 minute.
- Pour in the water, add the diced tomato, brown sugar and dried fenugreek, then reduce the heat to medium-low, stir and cook for 20 minutes.
- De-seed the red chilli peppers and cut them into thin strips, and sprinkle them over the curry before serving.
Nutrition
Serving: 1 | Calories: 680kcal | Carbohydrates: 42g | Protein: 49g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 22g | Cholesterol: 257mg | Sodium: 915mg | Fiber: 7g | Sugar: 16g
