Chilli Chicken Curry Recipes

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.

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!

CURRY CHICKEN CHILI WITH SRIRACHA

Steps:

• Gather your ingredients.
• Peel and grate or mince ginger. Peel and chop or grate the garlic. Halve and seed jalapeno peppers then chop. Peel and chop the onion.
• Heat a Dutch oven over medium-high heat with oil, 2 turns of the pan. Add chicken and brown and crumble. Season with salt and pepper. Add ginger, garlic, peppers, onions and sweat a few minutes. Add chili powder, cumin, coriander and garam masala and stir a minute more. Add stock, tomatoes, tomato sauce and sriracha. Reduce heat a bit to simmer and thicken.
• Add chickpeas to a food processor and coarsely chop, 5 to 7 pulses. Add chickpeas to chili.
• If serving naan, preheat griddle to medium-high, sprinkle with water and cook bread until blistered. Brush with melted butter if desired.
• Adjust seasonings for the chili and stir in mango chutney if using. Serve with yogurt or sour cream, scallions or chives, pickled jalapeno peppers and any optional toppings.