Not for the faint hearted, make this scorching chilli chicken as hot as you like just add more chillis!!
Serves 4
- 8 chicken thighs skinned
- 5ml/1tsp garam masala
- sliced green chillis to garnish
- chapatis and natural yogurt to serve
For the paste
- 2 tbsp tomato paste
- 2 garlic cloves chopped
- 2 fresh green chillis or more
- 5 dried red chillis
- 1/2 tsp salt
- 1/4 tsp sugar
- 1 tsp chilli powder
- 1/2 tsp paprika
- 1 tsp currp paste
For the sauce
- 2 tbsp oil
- 1/2 tsp cumin seeds
- 1 onion chopped
- 2 bay leaves
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/4 ground turmeric
- can of chopped toms
- 1/4 pint water
Put the tomato paste,garlic, green and red chillis, salt, sugar, chilli powder, paprika and curry paste into a blender and process until smooth.
Heat the oil in a large pan and fry the cumin seeds for 2 mins. Add the onion and bay and fry for 5 mins.
Stir in the chilli paste and fry for 2 mins, then add the spices and cook for 2 mins.Add the tomatos and water, bring to the boil. Simmer for 5 mins until the sauce thickens.
Add the chicken and garam massala and simmer for 25 mins until the chicken is tender. Serve with chapatis and yogurt, garnish with green chillis.
