Garlic And Chilli Curry Recipes

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.

STIR-FRIED CURLY KALE WITH CHILLI & GARLIC

Steps:

• Heat the oil in a large wok, then add the kale and a couple tbsp water. Season, then stir-fry for 5-8 mins, adding the garlic and chilli for the final 2 mins. When the kale is tender and a vibrant green, remove from the heat and serve.

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.