Fairly spicy dish cooked with fresh green chillies, delicious and authentic.
- 500g boneless chicken (cut into small cubes)
- 2 medium onions (300g)
- 2 medium garlic cloves
- 8/10g of fresh ginger
- 8-10 finger green chillies (sliced in halves)
- 4 small tomatoes
- 1/2 small green pepper
- 6 tbsp rapeseed oil
- 1/4 tsp turmeric
- 7 tsp (50g) of Mr Huda's Universal Curry Paste
- 1-2 tsp chilli powder
- fresh coriander
1st stage (stock)
1. Cut 1 onion into 1/4 s, cut 3 tomatoes
into 1/4 s, chop the green pepper, ginger (pealed), 1 garlic clove, green chilli and a little coriander.
2. Put the above in a small sauce pan together with 4 tbsp oil, 1/2 tsp turmeric, salt and cup of warm water (around
200-250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately 15-20 mins) stirring occasionally. When cooked place in a blender to make into a puree.
1. Heat 2 tbsp of oil (moderate heat) in a medium sized sauce pan.
2. Add 2 crushed garlic cloves, cardamom and the bay leaves and slowly fry until the garlic is golden.
3. Add the rest of the onion (finely sliced) and the rest of the tomatoes (chopped) with some salt and cook to soften (stirring regularly).
4. Add the Mr Hudas Universal Curry Paste, and the chilli powder and cook for 1-2 mins (stirring
5. Add the chicken and the stock with some warm water (100- 125 ml) and bring to boil and then leave to gently simmer for 15-20 minutes.
6. Add the the rest of the green chillies (sliced in
halves) and cook for further 5 mins or until the required texture(add
more water if
you prefer more sauce or cook on higher heat slightly longer
with lid semi opened for thicker sauce).
7. Once cooking is nearly over add some chopped coriander and leave the curry to settle for 10-15 mins and remove any excess oil before serving.
Tips: If you wish to make the dish spicier simply add extra
chilli powder when adding the curry paste.
3 teaspoons of chilli powder = Madras strength
5 teaspoons of chilli powder = Vindaloo strength