South Indian Style Garlic & Chilli Chicken Curry
Serves 1
Directions
- 1Cut the tops off two garlic bulbs.
- 2Drizzle the garlic with oil and salt.
- 3Wrap the garlic in foil.
- 4Roast the garlic at 180°C for 45 minutes until soft.
- 5Chop onions and ginger.
- 6Fry onions and ginger in oil over medium heat for 10 minutes.
- 7Add whole chillies, cinnamon, cardamom pods and tomato paste.
- 8Cook for 2 minutes.
- 9Add all the spices, lower the heat and toast gently.
- 10Add butter, the tinned tomatoes, and fill both tins with water to add in too.
- 11Squeeze in the soft roasted garlic.
- 12Marinate your chicken in all the marinade ingredients (coriander, turmeric, cumin, chilli powder, ground fenugreek, garam masala, yoghurt).
- 13Lay the marinated chicken out on a tray.
- 14Grill the chicken on high until charred and smoky; it does not need to be fully cooked.
- 15Add the grilled chicken and all the tray juices into your sauce.
- 16Let the sauce simmer until the fat starts to separate and float at the top.
Ingredients
- 2 garlic bulbs
- 2 onions
- 2 thumbs ginger
- 3 red Birdseye chillies
- 1 cinnamon stick
- 5 cardamom pods
- 1 heaped tbsp tomato paste
- 1 tbsp coriander
- 1 tbsp turmeric
- 1 tbsp cumin
- 1 tbsp chilli powder
- 2 tbsp ground fenugreek
- 2 tbsp garam masala
- 2 tbsp butter
- 2 tins chopped tomato
- 1 kg boneless, skinless chicken thighs
- oil
- salt
- 2 tins water
- fresh coriander
- 1 tbsp coriander
- 1 tbsp turmeric
- 1 tbsp cumin
- 1 tbsp chilli powder
- 2 tbsp ground fenugreek
- 2 tbsp garam masala
- 2 tbsp yoghurt
Equipment
foilovenpangrilltray
Tips
- Serve now, or let it cool and rest, it will taste even better tomorrow.
- Garnish with fresh coriander.
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