Garlic chilli chicken

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Garlic chilli chicken
Garlic chilli chicken
Servings:Serves 4
Calories per serving:175
Ready in:1 hour
Prep. time:10 minutes
Cook time:50 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:31st October 2012
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Make this classic Indian take-away chicken dish, at home. Use the very thin indian green chillies found at Indian stores and ethnic supermarkets. It's not the same dish if it is made with Jalapeño-style chillies.


Ingredients

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Method

  1. Heat the oil in a wok or karai
  2. Cut the chicken into bite-sized pieces and fry them in small batches so they are browned. Remove and reserve
  3. If necessary, add a little more oil
  4. Add the the cumin seeds and a grind of black pepper
  5. As soon as the cumin seeds start to pop, add the onions and garlic, reduce the heat and gently fry until softened, about 4 minutes
  6. Add all of the spices apart from the green chillies and stir-fry for a few minutes
  7. Add the chicken stock and the reserved chicken pieces, cover and simmer for 30 to 40 minutes
  8. Add the canned tomatoes, tomato puree and the green chillies and cook for a further 10 minutes
  9. Remove the cinnamon stick, check seasoning and serve

Serving suggestions

Serve with naan breads, plain rice and a vegetable curry.

See also

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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