Chicken Chilli Garlic

Garlicky and spicy, chicken chilli garlic curries are one of my cury house favourites -I do love my garlic. I have experimented with this recipe many tires and I think its a winner. It's spicy but not numbingly SO. You can always add a few more chillies at the end ifyou want to turn the zing into a zap. Bythe way, ifyou are eating this for lunch, you probably don't want to go back to work that day You won 't be very popular. .

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Step 1

Heat the oil in a pan over a medium heat and add the garlic slivers. It is very important not to burn the garlic, so watch the Pan and move the slivers around in the pan until they become soft and are just beginning to brown

Step 2

Now add the onion and fry for about 3 minutes until soft and translucent, sprinkling a little salt over the onions to help release moisture. Stir in the garlic and ginger paste and chillies, and fry for about 20 seconds

Step 3

Increase the heat to medium-high, add the ground spices and tomato purée and sizzle for a further 30 seconds, stirring continuously.

Step 4

Add half the base curry sauce and bring to a rolling simmer. (You don't need to stir the sauce unless it is obviously catching on the pan.) Be sure to scrape any sauce that caramelizes on the sides of the pan back into the sauce.

Step 5

Pour in the rest of the base sauce, the chicken and cooking. stock and let this bubble without disturbing until the chicken is heated through and your sauce consistency is how you like it.

Step 6

Stir in the dried fenugreek leaves and check for seasoning, adding salt to taste.

Step 7

Sprinkle with the chopped coriander (cilantro), dried garlic flakes and a few more chilli rings, ifyou like.