You can adjust the number and type of chillies in the recipe to suit your desired heat level.
By Reena Pastakia
Chili Chicken Curry
- Total Time: 40 mins
- Yield: 2 1x
Description
You can adjust the number and type of chillies in the recipe to suit your desired heat level.
Ingredients
Scale
- 50 grams butter
- 1 medium onion – thinly sliced
- 5 green chillies
- 10 grams root ginger – peeled and grated
- 15 grams garlic – peeled and crushed
- 0.5 teaspoon red chilli powder
- 1 teaspoon dried fenugreek leaves
- 4 tablespoons tomato puree
- 0.5 teaspoon salt
- 2 chicken breast fillets – skinned and cut into chunks
- 100 millilitres water
- 20 grams coriander – chopped
- 2 spring onions – chopped
Instructions
- Melt 20 grams butter in a saucepan.
- Add the sliced onion and cook over a medium heat until dark brown in colour.
- Puree the cooked onions and leave to one side.
- Now melt the remaining butter (30 grams) in a saucepan.
- Meanwhile finely chop 1 of the green chillies and add it to the melted butter along with the ginger and garlic. Sauté for a minute or until cooked.
- Now add the red chilli powder and the dried fenugreek leaves and mix together.
- Add the pureed onions, the tomato puree and salt and mix again.
- Add the chicken breast pieces and the remaining 4 green chillies (keep them whole). Stir well. Put a lid on the pan and let it cook for a 5 minutes. Stir occasionally.
- Add the water and stir again. Cover the pan and let the curry cook until the chicken is cooked through. This should take in the region of 15 minutes.
- Switch off the heat and stir in the chopped coriander and spring onions.
- Serve with a green salad.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main
