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Author Topic: Chicken Chili Masala  (Read 10687 times)

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Offline Curry King

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Chicken Chili Masala
« on: April 15, 2005, 09:41 PM »
I made a chicken masala tonight as follows:

3 or 4 tbsp Oil (veg or olive)
1 tsp Garlic & Ginger puree
Half a tbsp Tomato puree
1 Medium Onion, finely chopped
2 Garlic cloves, finely chopped
Fresh whole chillies, finely chopped
1 tsp Hot chilli powder 
1 tsp Curry Powder (mix)
Pinch of methi leaves
1 Desert spoon lemon juice
1 Tsp sugar
Salt to taste
5 or 6 Ladles of curry gravy
Small handful of chopped coriander (include the stalk)
Pre-cooked chicken

Fry the onion and fresh chili in the oil until soft.
Add the chopped garlic, garlic - ginger puree and fry for a few seconds.
Add the tomato puree and fry for a minute or 2.
Add the chilli powder and curry powder cook for a further minute.
Add a couple of ladles of curry gravy and reduce down.
Add the methi leaves.
Add the rest of the gravy, lemon juice and sugar.
Add chicken and allow to simmer until cooked through.
Sprinkle in some chopped coriander and stir in with the salt if needed.
Garnish with coriander.

Made a lovely curry almost like a Dhansak but with onion and chili , lovely  ;)

Picture attached
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Offline Mark J

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Re: Chicken Chili Masala
« Reply #1 on: May 01, 2005, 11:12 AM »
How many people is this for Ck?


Offline Curry King

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Re: Chicken Chili Masala
« Reply #2 on: May 01, 2005, 04:23 PM »
I always tend to make my currys a large portion for one that will do two if you know what I mean.

I had one from a restaurant the other night actually and compared to this one its pretty much spot on with the only major difference being the chilis were whole rather than finely chopped.
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Offline raygraham

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Re: Chicken Chili Masala
« Reply #3 on: August 17, 2005, 07:00 AM »
What a stunning photo. It advertises itself! Looks like a good one to try out.

Offline Fandango

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Re: Chicken Chili Masala
« Reply #4 on: April 01, 2006, 11:36 AM »
Hmmmm looks delicious! ;D

Going to give it a try tonight. Just wondering...do you use the small hot thai green chillis or the bigger fleshy milder ones??

Cheers
F

Offline Mark J

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Re: Chicken Chili Masala
« Reply #5 on: April 01, 2006, 12:38 PM »
The BIR's tend to use the longer green chillis, I think these are an essential taste of the BIR

Offline CashNCurry

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Re: Chicken Chili Masala
« Reply #6 on: April 01, 2006, 02:23 PM »
Curry King,
Excellent photo! I will try your recipe over the coming weeks. Unfortunatley, I am selling my house and have restricted cooking for obvious reasons.

CashNCurry

Offline CurryCanuck

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Re: Chicken Chili Masala
« Reply #7 on: April 01, 2006, 10:12 PM »
Hi CK -
Which curry gravy did you use  - how many chilies ?

Cheers ,
CC

Offline Curry King

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Re: Chicken Chili Masala
« Reply #8 on: April 02, 2006, 02:42 PM »
Hi CC,

I use a similar gravy to this one:

http://www.curry-recipes.co.uk/curry/index.php?topic=179.0

For chilis I use about 8\10 birds eye's, you could use more or less or different chili's if you prefered.

cK
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Offline CurryCanuck

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Re: Chicken Chili Masala
« Reply #9 on: April 02, 2006, 07:55 PM »
Hi CK -

Thanks for the info , I shall definitely give this recipe a try .

CC


 

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