Garlic Chilli Chicken (made with base gravy)
Hot, spicy and full of flavour. A real Vindaloo alternative

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Garlic Chilli Chicken (made with base gravy)

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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)
1/4 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)
1/4 teaspoon Turmeric (Powder)
6-8 pieces Meat, Vegetables, Paneer or Tofu
1 teaspoon Pataks - Garlic Pickle
250 millilitres Curry Base
1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
1/4 tomato, sliced Tomato (Slices)
40g (or 2 tsp coconut powder) Coconut (Block)
For Decoration
1/4 cup Coriander (Fresh/Chopped)
1 whole Birds Eye Chilli
drizzle Ghee (Butter)

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.

Features:
  • Base Gravy
  • 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.

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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, tomato puree and turmeric, stir through then cook for 30 seconds adding a little base gravy 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 base gravy, 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

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

thecurrykid

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