garlic and chilli curry
Serves 6
Easy
Total time:
A quick curry I fired together with whatever I could find in my store cupboard.
Skip to 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 1
Blend everything apart from the chicken, onion seeds, mustard seeds and curry leaves in a food processor until relatively smoothstep 2
In a large casserole dish fry off the mustard seeds, onion seeds and curry leaves in a little oil for about 20 seconds.step 3
Add the chicken and fry for about a minute or twostep 4
Add the blended sauce and leave to simmer on a low heat for about half an hourstep 5
Serve with basmati rice and/or naan.
