Garlic Chilli Chicken (made from scratch)
Hot, spicy and full of flavour. A real Vindaloo alternative

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Garlic Chilli Chicken (made from scratch)

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Ingredients

Adjust Servings:
3 tablespoons Oil (Vegetable)
5 sliced thinly Garlic (Cloves)
1/2 large sliced or diced finely Onion (brown/white)
3/4 teaspoon Salt
1 teaspoon Garlic & Ginger Paste
1 Black or 2 Green Cardamom (Pods)
4 green sliced Birds eye Chilly
1/2 teaspoon Chilli (Powder - Hot)
2 teaspoons Mix Powder / Curry Powder
1 tablespoon Tomato (Paste)
1/2 teaspoon Turmeric (Powder)
1/4 teaspoon Coriander (Powder)
1/4 teaspoon Cumin (Powder)
1/4 teaspoon Sugar
6-8 pieces Meat, Vegetables, Paneer or Tofu
1 teaspoon Pataks - Garlic Pickle
250 millilitres Water
1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
1/4 tomato, sliced Tomato (Slices)
40g (or coconut powder) Coconut (Block)
For Decoration
1/4 cup Coriander (Fresh/Chopped)
1 whole Birds Eye Chilli
drizzle Ghee (Butter)

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Made from scratch my Garlic Chilli Chicken is a seriously tasty curry made with sliced garlic, fresh chillies and sliced onions. If you like your Madras and Vindaloo then this is the curry for you.

Features:
  • Heat 4/5
Cuisine:

Ingredients

  • For Decoration

Directions

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Chicken cooked in spices strongly flavoured with garlic

Reduce the heat by leaving out the chilli pickle and by adding less or de-seeding the chillies. You can even add a little sugar if required.

Made from scratch my Garlic Chilli Chicken is a seriously hot and spicy curry made with sliced garlic, fresh chillies and sliced onions. If you like your Madras and Vindaloo then this is the curry for you. Reduce the heat by leaving out the chilli pickle and by adding less or de-seeding the chillies. You can even add a little sugar if required.
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Steps

1
Done

heat the oil on a medium heat and add the garlic and onions stirring gently until they begin to lightly brown

2
Done

add the salt, ginger garlic paste, cardamom and chillies, stir through then cook for 30 seconds

3
Done

add the chilli powder, mix powder, coriander powder, cumin powder, sugar, tomato puree and turmeric, stir through then cook for 30 seconds adding a little water if required

4
Done

add the meat and garlic pickle or chili garlic sauce paste, stir and coat the meat

5
Done

add 1/2 of the boiling water, stir through, allow to cook for a minute or two then add the rest

6
Done

add the fenugreek, tomato, coconut (if using) and stir through

7
Done

remove the cardamom pods serve decorated with a drizzle of ghee, a sprinkle of coriander and a fresh chilli

Josh

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