Serves 4 as a main dish
Heat lovers will love this chicken curry with its extra dose of chillies at every turn. Popular all over the sub-continent but especially in the north, you can adjust the heat levels to your delight by adding more chillies for your perfect Chilli Chicken.
What you need…
• 2 Tablespoons ghee
• 1 teaspoon cumin seeds
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 8 green chillies, chopped (and 2 sliced lengthways for garnish)
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• Small handful fresh coriander, chopped
• 800g chicken, cut into bite-sized pieces
• 1 teaspoon garam masala
• Salt to taste
• 1 Tablespoon mild curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 teaspoon vinegar
How you make it…
1. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
2. Add the cumin seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
3. Add the garlic paste, ginger paste, chopped chillies and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.)
4. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
5. Add the Base Curry Sauce and the tomato and cook for 2 minutes.
6. Add the chicken, mix well and cook for 5 minutes.
7. Add the garam masala, salt and coriander, and continue cooking until the chicken is fully cooked.
8. Serve, garnished with the sliced chillies.