Scorching Chili Chicken
Not for the faint-hearted, this fiery, hot curry is made with a spicy chili masala paste, which is blended into a fragrant sauce.
8 chicken thighs, skinned
5ml/ tsp garam masala
sliced green chilies, to garnish chapatis and natural (plain) yogurt. to serve
For the paste
30ml/2 tbsp tomato purée (paste)
2 garlic cloves, roughly chopped
2 fresh green chilies, roughly chopped 5 dried red chilies
2.5ml/1/2 tsp salt
1.5ml/14 tsp granulated sugar 5m1/1 tsp chili powder 2.5m1/1/2 tsp paprika
15ml/1 tbsp curry paste
For the sauce
30ml/2 tbsp oil
2.5ml 1/2 tsp cumin seeds
1 onion, finely chopped
2 bay leaves
5ml/1 tsp ground coriander
5ml/1 tsp ground cumin
1.5ml/14 tsp ground turmeric
400g/14oz can chopped tomatoes 150ml/1/4 pint/ 2/3 cup water
1. Put the tomato purée, garlic, fresh green and dried red chilies, salt, sugar, chili powder, paprika, and curry paste into a blender and process until smooth.
2. Heat the oil in a large pan and fry the cumin seeds for 2 minutes. Add the onion and bay, and fry for 5 minutes.
3. Stir in the chili paste and fry for 2-3 minutes, then add the spices. Cook for 2 minutes. Add the tomatoes and water. Bring to the boil. Simmer for 5 minutes until the sauce thickens.
4. Add the chicken and garam masala. Cover and simmer for 25-30 minutes until the chicken is tender. Serve with chapatis and yogurt, garnished with
sliced green chilies.
For a milder, fruitier finish, use large red chilies.