Hot chilli chicken

 

     Not for faint-hearted, this fiery, hot curry is made with spicy chilli masala paste.

Serves 4 

• 30 tomato purée
• 2 garlic cloves, roughly chopped
• 2 green chillies, roughly chopped
• 5 dried red chillies
• 2 ml salt
• 2 ml sugar
• 5 ml chilli powder
• 2 ml paprika
• 15 ml curry paste
• 30 ml vegetable oil
• 2 ml cumin seeds
• 1 onion, finely chopped
• 2 bay leaves
• 5 ml ground coriander
• 5 ml ground cumin
• 2 ml ground turmeric
• 400 gr/14 oz can chopped tomatoes
• 8 chicken thighs, skinned
• 5 ml garam masala
• Sliced green chillies, to garnish
• Chappatis and natural yogurt, to serve

Put the tomato purée, garlic green and dried red chillies, salt, sugar, chilli powder, paprika and curry paste into a food processor or blender and process to a smooth paste.

Heat the oil in a large saucepan and fry the cumin seeds for 2 minutes ; add the onion and bay leaves and fry for about 5 minutes.

Add the chilli paste and fry for 2-3 minutes ; add the remaining ground spices and cook for 2 minutes.
Add the chopped tomatoes and 150 ml water ; bring to the boil and simmer for about 5 minutes until the sauce thickens.

Add the chicken and the garam masala ; cover and simmer for 25-30 minutes until the chicken is tender.

Garnish with sliced green chillis and serve with chappatis and natural yogurt.

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