Author Topic: Chris303's Garlic Chile Chicken  (Read 1741 times)

0 Members and 1 Guest are viewing this topic.

Offline Chris303

  • Head Chef
  • ***
  • Posts: 156
    • View Profile
Chris303's Garlic Chile Chicken
« on: March 22, 2008, 08:54 PM »
This is still in fine tuning. :)

Chris303's Garlic Chile Chicken - Serves 1


1 x Chicken Breast - Cubed
10 x Birdseye Red Chiles - Chopped (I partially deseeded them first)
1/2 x Red Bell Pepper - Chopped Finely.
2 x Spring Onions - Chopped from top to bottom.
3tbsp x Onion - Chopped Finely
1 x Garlic Clove - Finely Minced
6 x Garlic Cloves - Sliced
1tsp x Fresh Ginger - Finely Minced
3 tsp x Garlic Chile Chicken Masala
250ml x Base Sauce (I am using the very mild Kris Dhilon Base for this)
1tbsp x Butter Ghee
2tbsp x Rice Bran Oil
2tbsp x Sun Dried Tomato Paste (Mixed with 1tbsp water)

Garlic Chile Chicken Masala Ingredients

2tsp x Coriander Seeds
1tsp x Cumin seeds
5cm x Cinnamon
1/2tsp x Ajawain Seeds
1/2tsp x Fennel seeds
1tsp x Chile Powder
1tsp x Tumeric Powder
1tsp x Paprika Powder

You know the drill... roast each individually and grind.


1. Heat Oil on high heat.
2. Add Minced Garlic and Ginger and fry for about 20/30 seconds or until browning.
3. Add The tomato paste and fry for about 30 seconds again - mix through the oil.
4. Add the finely chopped Onion and fry for about 30 seconds.
5. Add the chopped Chiles, Bell Pepper and Spring Onion and keep frying for another minute.
6. Add the Masala in it's dry form and fry for about 30 seconds - dont let it stick.
7. Add all the sliced Garlic.
8. Add the chicken and seal.
9. Add a little water to free up anything that has stuck to the pan.
10. Add the base sauce (preheated) a little at a time.
11. Once all the base has been added - cook until chicken is cooked through - add a little water if it dries up too much.
12. Garnish with a little coriander
13. Serve
« Last Edit: March 22, 2008, 09:29 PM by Chris303 »


  ©2022 Curry Recipes