garlic and chilli curry
A quick curry I fired together with whatever I could find in my store cupboard.
Difficulty and servings
Serves 6
Preparation and cooking times
- Blend everything apart from the chicken, onion seeds, mustard seeds and curry leaves in a food processor until relatively smooth
- In a large casserole dish fry off the mustard seeds, onion seeds and curry leaves in a little oil for about 20 seconds.
- Add the chicken and fry for about a minute or two
- Add the blended sauce and leave to simmer on a low heat for about half an hour
- Serve with basmati rice and/or naan.
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http://www.bbcgoodfood.com/recipes/12140/
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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
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Difficulty and servings
Serves 6
Preparation and cooking times
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
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