Author Topic: Garlic Chilli Chicken  (Read 10072 times)

0 Members and 1 Guest are viewing this topic.

Offline Cory Ander

  • Genius Curry Master
  • **********
  • Posts: 3656
    • View Profile
Garlic Chilli Chicken
« on: February 24, 2008, 12:45 PM »
Posted by SecretSanta

Garlic Chilli Chicken for 2 (or 1 American)....(Kris Dhillon style)

6 TBS oil or vegetable ghee
half pint curry sauce (see Kris's book )
1+half tsp salt
1 tsp or more sugar
cooked chicken for 2
1 tsp garam massala
half tsp ground cumin
good half tsp dried fenugreek leaves
20 - 30 small green chillis de-seeded
whole bulb garlic (about 10 cloves)
green food colour
3TBS fresh coriander leaf

Grind or blend chillis, garlic and salt to a fine paste.
Fry paste in hot oil for a minute.
Add curry sauce and bring to boil.
Add sugar, chicken, food colour and heat for 5 mins.
Turn down heat and add garam massala, cumin, fenugreek, 2 TBS finely
chopped coriander leaf and simmer for 5 mins. Don't stir for last
couple of mins to allow oil to collect.
Spoon off the excess oil.
Serve sprinkled with fresh coriander leaf.

Notes:

I use a very mild Olive oil with no discernable effect on the final
taste of the dish.

I personally leave the food colour out but most places I've had the
dish it is green in colour.

Sugar should be added to taste but this dish needs more than most to
balance the excessive acidity of the garlic and chillis. Then again
don't overdo it, there should be a definite hint of raw(ish) chilli
garlic flavour.

Offline nogan

  • Junior Chef
  • *
  • Posts: 1
    • View Profile
Re: Garlic Chilli Chicken
« Reply #1 on: July 16, 2010, 10:58 PM »
This is fantastic, you must give it go!


Offline bmouthboyo

  • Senior Chef
  • **
  • Posts: 71
    • View Profile
Re: Garlic Chilli Chicken
« Reply #2 on: April 15, 2012, 09:51 AM »
20 - 30 Chilli's?!?

Offline 976bar

  • Jedi Curry Master
  • *********
  • Posts: 2068
    • View Profile
Re: Garlic Chilli Chicken
« Reply #3 on: April 15, 2012, 10:14 AM »
I would imagine that this would work well with Chicken Tikka too :)


Online Kashmiri Bob

  • I've Had Way Too Much Curry
  • ********
  • Posts: 1523
    • View Profile
Re: Garlic Chilli Chicken
« Reply #4 on: August 28, 2012, 08:41 AM »
I've had some sucess reproducing a garlic chilli similar to (actually better than) my local TA.  Not unlike the receipe above but without all the garlic and chillies (although I'm sure this is a great recipe).  Instead I added 1 1/2 tsp of "Janu's" garlic chutney (hot with olive oil) I found at an asian store.  The flavour of this stuff is deep and really intense roasted/caramelised garlic, and it is seriously hot.  Sort of Mr Naga levels but with standard hot chillies.  :P

Offline BoneHoney

  • Chef
  • *
  • Posts: 12
    • View Profile
Re: Garlic Chilli Chicken
« Reply #5 on: December 16, 2013, 09:57 AM »
You mentioned Kris' book. Which book is that. Can you supply a book?

Online Peripatetic Phil

  • Genius Curry Master
  • Contributing member
  • **********
  • Posts: 8404
    • View Profile
Re: Garlic Chilli Chicken
« Reply #6 on: December 16, 2013, 10:10 AM »
You mentioned Kris' book. Which book is that. Can you supply a book?
The Curry Secret, by Kris Dhillon, various dates.  I would recomend the early Elliot RIght Way edition, with 2nd-hand copies available from 1p.

** Phil.


Offline PruneBhuna

  • Junior Chef
  • *
  • Posts: 3
    • View Profile
Re: Garlic Chilli Chicken
« Reply #7 on: December 27, 2015, 09:50 PM »
Tried this with 1tsp salt and i thought it would be a bit much and it came out ultra salty. Shoulda stuck with my gut instinct :|


 

  ©2024 Curry Recipes