Chicken Chilli Masala 125g frozen peas Small handful fresh or dried curry leaves
Sometimes only a properly hot chicken curry will do. Serious spice lovers can eat the whole chillies along with the curry, but be warned: it will be fiery! The curry leaves aren’t a garnish – frying them at the last minute with fresh spices adds an intens
Hands-on time 25min. Cooking time about 1hr. Serves 4
● 2tbsp ghee or vegetable oil, see GH Tip
● 8 skinless boneless chicken thigh fillets, about 750g, each cut into 6-8 pieces
● 1 large onion, finely chopped
● 3cm piece fresh root ginger, peeled and grated
● 3 garlic cloves, crushed
● 4 small red birdseye chillies, pierced with a sharp knife but left whole
● 1½tsp mild chilli powder
● 2tsp cumin seeds
● 4tsp garam masala
● 2 x 400g tins plum tomatoes
1 Heat 1tbsp ghee/oil in a wide pan (that has a lid) over medium-high heat. Add the chicken and brown, in batches if needed, for 5-6min. Remove to a plate and set aside.
2 Lower the heat and add the onion to the pan. Fry gently for 8-10min, stirring occasionally, until softened. Stir in ginger, garlic, chillies, chilli powder and ½ each of the cumin and garam masala; fry for 2min, until fragrant. Add tomatoes to the pan, rinse out the tins with 100ml water and add the water to the pan with a pinch of salt.
3 Bring sauce to the boil and bubble vigorously for 10min, stirring occasionally to help break up the tomatoes. Lower heat to medium, return chicken to the pan (along with any juices), partially cover with a lid and cook, stirring occasionally, for 25-30min, or until the sauce is reduced and concentrated and the chicken is tender.
4 Stir in the peas and cook, uncovered, for 5min more. Meanwhile, heat remaining ghee/oil in a small frying pan over medium heat. Add the reserved spices and curry leaves (be careful, they may splutter) and fry for 30sec, until aromatic. Quickly pour the spice mixture over the curry and serve.
PER SERVING
450cals, 38g protein, 26g fat (9g saturates), 14g carbs (11g total sugars), 4g fibre
GET AHEAD
Prepare the curry to the end of step 3 up to a day ahead; cool, cover and chill. To serve, reheat until piping hot and complete recipe.