© J Sainsbury plc 2020
South-Indian style garlic chilli chicken
There are plenty of excellent spicy chicken dishes out there but there is always room for one more in your repertoire. What I love about this South-Indian style recipe one is the not only are the flavours full and intense - that’s a whole lot of garlic - it is also little work in the making. Adjust the chilli in both forms to suit your taste.
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Ready in 50 minutes
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Cooking time 40 minutes
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Prep time 10 minutes
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Serves 4
Two of your 5 a day
Ingredients
- 2 tbsp curry powder
- 2 tsp garam masala
- 1-2 tsp chilli powder
- 600g diced boneless skinless chicken (thigh is best)
- 75g plain yoghurt
- 2 tbsp sunflower or olive oil
- 8 cloves garlic, thinly sliced (approx 40g)
- 2 medium onion, thinly sliced (approx 300g)
- 2 tbsp tomato purée (approx 30g)
- 4 medium tomatoes, 2 finely chopped, 2 cut into 8 wedges (approx 300g)
- 1/2 lemon
To serve
- 1-2 red chilli, thinly sliced (optional)
- 600g cooked brown rice
- a little roughly chopped coriander
Method
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1
Mix the chicken with 1/2 the garlic, the yoghurt, a big pinch of salt and the curry powder
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2
Fry the onion in the oil for 10 minutes until soft and beginning to brown
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3
Add the remaining garlic, garam masala and chilli powder and cook for 1 minute until soft
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4
Add the chopped tomato, tomato purée and a pinch of salt and cook for 5 minutes until thick, then add the chicken and all the marinade, stir well. Add 150ml water and cover and cook for 20 minutes until the chicken is cooked through, adding a splash of water if it dried ou
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5
Add the tomato wedges and the lemon juice and cook for 5 minutes
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6
Serve with rice, and topped with the fresh red chilli and coriander if using.
