garlic and chilli curry
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
For the blender
- 1/2 bulb of garlic
- 10 birds eye chillies (depending on how hot you like it)
- 1 red pepper
- Handful of peppercorns
- 1 tsp paprika
- 1 tsp chilli powder
- 1 tbsp ground coriander
- 3 Large onions
- 1 tbsp tomato purée
- 2 tbsp muscovado sugar
- 1 tbsp turmeric
- 100g butter
- 150g creamed coconut
- Also
- 1 kg boneless chicken breast
- 1tbsp black onion seeds
- 1tbsp mustard seeds
- 5 curry leaves
Method
- STEP 1Blend everything apart from the chicken, onion seeds, mustard seeds and curry leaves in a food processor until relatively smooth
- STEP 2In a large casserole dish fry off the mustard seeds, onion seeds and curry leaves in a little oil for about 20 seconds.
- STEP 3Add the chicken and fry for about a minute or two
- STEP 4Add the blended sauce and leave to simmer on a low heat for about half an hour
- STEP 5Serve with basmati rice and/or naan.
