Scorching chilli chicken curry recipe


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.