Topic: Chicken Chilli Massala

[Dylan]

Chicken Chilli Massala *


Greds:

500ml curry gravy
2 chicken breasts chunked and cooked in salted water.
1 dessert spoon of ginger/garlic puree
1 medium onion
2 garlic cloves finely chopped
Half a green pepper cut into chunks
10-20 small green chillies
4 tablespoons curry oil
1 teaspoon curry powder
3 teaspoon chilli powder (or to taste)
Pinch of cumin seeds
Pinch fenugreek leaves
1 dessert spoons tom puree
Zest of half a lemon cut in to fine slithers
1 teaspoon sugar
1 large tomato sliced
Salt to taste
Fresh coriander


Method.

Heat half the oil over a medium heat and fry the pepper and onion until onion beginning to brown. Remove and set aside.           Add remaining oil over high heat, then add garlic and ginger puree. Fry until the colour of brown envelopes.  Add a third of the curry sauce/gravy here and the cumin seeds and fenugreek. Fry down (scraping) until almost dry. Now add the remaining gravy. (It will spit here and possibly flare up ? so be careful). Turn the heat down and add all the other ingredients (including the cooked veg) apart from the tomato and a pinch of the coriander. Once the chicken is heated through add the toms and salt. Stir for a minute then garnish with the remaining coriander.

* Of course the chicken could be substituted with whatever you like.

[Dylan]

Forgot to mention, add the chopped garlic at the ginger/garlic puree stage

[Gareth]

Forgot to mention, add the chopped garlic at the ginger/garlic puree stage

This one sounds very interesting.

This is a bit cheeky but do you have a picture of the food?!

Gareth.

[Dylan]

Afraid not. Sorry.
The curry powder by-the-way is a mixture of 2 parts ground coriander, 2 parts turmeric, 1 part paprika, 1 part cumin, 0.5 parts ground cinnamon.

[Gareth]

Afraid not. Sorry.
The curry powder by-the-way is a mixture of 2 parts ground coriander, 2 parts turmeric, 1 part paprika, 1 part cumin, 0.5 parts ground cinnamon.

I'm going to give this recipe a go without a doubt.

Which curry gravy do you use?

Gareth.

[Dylan]

Use the one in the sauce column this is the closest I have been to date. The only modifications I would make is once it's pureed cook it for another four hours, at least. I would also substitute the cinnamon for cassia bark as its flavor is more intense.

With the actual recipe itself, it might be worth adding the tom puree at an earlier stage, as indicated by some of the recent restaurant classes postings.

good luck.