Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => House Specialities => Topic started by: Cory Ander on February 24, 2008, 12:45 PM
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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.
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This is fantastic, you must give it go!
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20 - 30 Chilli's?!?
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I would imagine that this would work well with Chicken Tikka too :)
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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
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You mentioned Kris' book. Which book is that. Can you supply a book?
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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 (http://www.amazon.co.uk/gp/offer-listing/0716020548/ref=tmm_pap_used_olp_1?ie=UTF8&condition=used), with 2nd-hand copies available from 1p.
** Phil.
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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 :|