Garlic And Chilli Curry Recipes

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HOW TO MAKE CHICKEN CHILLI GARLIC



How To Make Chicken Chilli Garlic image

Provided by Dan Toombs

Time 20m

Number Of Ingredients 18

3 tbsp rapeseed (canola) oil
8 garlic cloves, cut into thin slivers
1/2 onion, finely chopped
1 tbsp garlic and ginger paste
2 (or more) fresh green chillies, sliced into thin rings, plus
extra to serve (optional)
1 tsp chilli powder
1 tbsp mixed powder or curry powder
1 tbsp tandoori masala
70ml (1/4 cup) tomato purée
300ml (1 1/4 cups) base curry sauce, heated
300g (11 oz) tandoori chicken tikka
1 handful of dried garlic flakes (optional)
1 tsp dried fenugreek (methi)
leaves
2 tbsp chopped coriander (cilantro)
Juice of one lime (optional)
Salt

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 CHILLI CHICKEN CURRY



Garlic Chilli Chicken Curry image

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

1 head garlic
1 small brown onion
thumb size piece fresh ginger
4 tbsp light oil
4 green chillies
4 green cardamom pods
1 tsp mild chilli powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp sweet smoked paprika
1/2 tsp fenugreek seeds
1/2 tsp sea salt
1/2 tbsp tomato puree
6-8 skinless boneless chicken thighs
6 tbsp passata
3 tbsp (heaped) Patak's garlic pickle
150ml (2/3 cup) water
handful fresh coriander
plain rice, to serve

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!

CHILLI CHICKEN CURRY



Chilli chicken curry image

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

1 medium onion , roughly chopped
3cm root ginger , roughly chopped
2 garlic cloves , roughly chopped
2 tbsp vegetable oil
1 tsp cumin seeds
½ tsp turmeric
¼ tsp hot chilli powder or ½ tsp cayenne pepper
230g can chopped tomatoes
350g potato , peeled and cut into rough chunks
500g boneless skinless chicken breasts, cut into 3cm chunks
½ tsp garam masala
2 tbsp chopped fresh coriander
natural yogurt , to serve

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

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