ANDHRA CHILLI CHICKEN CURRY
Very hot dish from around ANDHRA PRADESH
Ingredients
- 3 tbs tomato purée
- 3 large garlic cloves peeled
- 2.5 cm fresh ginger peeled
- 1 medium onion Chopped
- 3 fresh red chillies deseeded and chopped
- 1 tsp sea salt
- 1 tbs dark sugar
- 1 tbs curry powder
- 1 tsp hot chilli powder
- 1 tsp hot smoked paprika
- 2 tbs olive oil
- 2 tsp ground corriander
- 2 tsp ground cumin
- 1 tsp ground black pepper
- 400 grams passata
- 250 ml chicken stock
- 1 kg chicken thighs, skinless
Method
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Put the tomato purée, onion, garlic, ginger, fresh chillies,salt ,sugar, hot smoked paprika and curry powder into a blender with 75 ml of water and blend until smooth.
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Heat a large saucepan with the oil and when hot add the blended mixture to the pan. Fry for a few minutes. Add in the remaining spices and cook for a further two minutes.
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Add the passata and chicken stock and bring to a gentle boil, add the chicken and cook over a low heat,cover and gently cook for 40 to 45 minutes until chicken is cooked and tender. Stir occasionally to ensure curry isn’t sticking on bottom of the pan. season with salt to taste.
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Serve hot
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Works well with brown rice, follow pack instructions.
CURRIED CHICKEN
A CHIP SHOP FLAVOUR CURRY
Ingredients
- low calorie spray oil
- 1 large onion sliced
- 3 cloves garlic crushed
- 3 green chillies chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbs mild curry powder
- 2 large carrots chopped
- 500 mils chicken stock
- 500 grams sweet potatoes cut into 3cm chunks
- 500 grams butternut squash cut into 3cm chunks
- 500 grams chicken thighs diced and fat removed.
- 1 red bell pepper deseeded and diced
- 1 green bell pepper deseeded and diced
- 3 medium courgettes Thick slices
- fresh coriander to garnish
Method
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MAKING THE CURRY SAUCE
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spray the casserole dish with cooking spray, place over a medium heat. Allow pan to warm up before adding the onions.
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Cook onions for five minutes to soften then add the garlic, spices and green chillies and cook for 1 minute.
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Add the carrots then add the 500ml of chicken stock, the sweet potatoes and butternut squash.
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Reduce the heat to a low heat and simmer for 25- 30 minutes until vegetables are cooked.
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blitz the curry sauce until smooth (add a little water if too thick).
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Fry the chicken in a separate pan until browned.
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Add the chicken , peppers and courgettes to the curry sauce.
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Increase the heat and cook for ten minutes until chicken is cooked.
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Serve garnished with the coriander if using.
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Serve with rice or chips.