HOW TO MAKE CHICKEN CHILLI GARLIC
Provided by Dan Toombs
Time 20m
Number Of Ingredients 18
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.
CHILLI CHICKEN CURRY
A healthy flavour-packed curry that counts as one of your 5 a day, and it's low in fat
Provided by Roopa Gulati
Categories Dinner, Lunch
Time 1h
Number Of Ingredients 13
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.
Nutrition Facts : Calories 283 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.35 milligram of sodium
GARLIC CHILLI CHICKEN CURRY
This easy curry recipe teaches you how to recreate a British curry house-style Garlic Chicken Chilli Curry in just 40 minutes - perfect to enjoy on a weeknight!
Provided by Rachel Phipps
Categories Dinner
Time 40m
Number Of Ingredients 19
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
This spicy chili is a great change from your everyday chili. Ground chicken and smashed chickpeas are loaded with jalapeno, spices and a hefty kick of sriracha. The cool cream yogurt and zesty lime are the perfect complement to its hearty heat.
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 25
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.
EASY HOMEMADE CHICKEN CURRY RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, turmeric, chili powder, ground cumin, garam masala, ground ginger, white wine vinegar, oil, red chili, tomato, water, salt, pepper, rice, fresh coriander
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut the chicken into bite-size pieces.
- Season the chicken with turmeric, chili powder, cumin, garam masala, ginger, and white wine vinegar, and mix well.
- Heat oil in a pot over a medium heat. Add the chicken and cook until brown.
- Add the chili, chopped tomatoes, water, salt, and pepper.
- Mix well and bring to a boil.
- Simmer for 1 hour, until the sauce has thickened.
- Serve with rice and chopped coriander.
- Enjoy!
Nutrition Facts : Calories 354 calories, Carbohydrate 9 grams, Fat 13 grams, Fiber 3 grams, Protein 48 grams, Sugar 3 grams
SIMPLE CHILLI CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken with salt and pepper.
- Cut the chicken into thin strips then coat in the egg wash and flour.
- Shallow fry for a few minutes on each side, until golden brown.
- Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
- In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
- Add back in the chicken and peppers and stir well in the sauce.
- Serve with rice.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams
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