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
- 50 grams butter
- 1 medium onion - thinly sliced
- 5 green chillies
- 10 grams root ginger - peeled and grated
- 15 grams garlic - peeled and crushed
- 1/2 tsp red chilli powder
- 1 tsp dried fenugreek leaves
- 4 tbsp tomato puree
- 1/2 tsp 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 Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 310
If You Liked This Recipe, You’ll Love These
- Chicken Khao Soi: Curry Noodle Soup
- Malaysian Potato and Chicken Curry
- Quick Chicken Curry
- Kolkata-Style Spicy Chili Chicken
Frequently Asked Questions
Why does this recipe cook and puree the onion separately before adding the other ingredients?
The onion is cooked in 20 g of butter over medium heat until dark brown, then pureed before the remaining 30 g of butter is used in a separate pan. This step creates a deeply caramelized onion base that thickens the sauce and gives the curry a richer, more complex background flavor than simply sautéing raw onion.
What does dried fenugreek add to this curry, and where do I find it?
Dried fenugreek leaves (kasuri methi) add a slightly bitter, aromatic note that is characteristic of many North Indian restaurant-style curries. The recipe uses 1 tsp and it is widely available in South Asian grocery stores and online. It is added along with the red chilli powder before the onion puree goes in. 
Are the whole green chillies in the final dish meant to be eaten?
The recipe adds 4 whole green chillies (kept intact) along with the chicken, while only 1 green chilli is finely chopped and sautéed earlier for base heat. The whole chillies infuse the sauce during the 15-minute covered simmer and can be eaten for a concentrated burst of heat or set aside by those who prefer milder bites.
