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Member recipe

garlic and chilli curry

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Serves 6

A quick curry I fired together with whatever I could find in my store cupboard.

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  • 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


    1. Blend everything apart from the chicken, onion seeds, mustard seeds and curry leaves in a food processor until relatively smooth
    2. In a large casserole dish fry off the mustard seeds, onion seeds and curry leaves in a little oil for about 20 seconds.
    3. Add the chicken and fry for about a minute or two
    4. Add the blended sauce and leave to simmer on a low heat for about half an hour
    5. Serve with basmati rice and/or naan.

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