Amazing chicken chilli garlic !!!
After spending the day doing DIY this dish was the perfect way to relax…..with a beer of course!!!!
Again, such a simple & rewarding dish which tasted so good. This dish was another first for me, it won’t be the last time I cook this either!!! The beauty about all this dishes is the prep. Once you have everything lined up and ready the rest just falls into place.
Ingredients- rapeseed oil, 15 (or more) cloves of garlic sliced, 1 onion diced, 1/2 tsp salt, 2 tbsp of garlic & ginger paste, 2 green chillies diced plus another 1 at the end, 2 tbsp of mixed curry powder, 2 tbsp of tandoori masala, 1/2 of tomato purée mix ( 2 tbsp of tomato purée mixed with 6 tbsp of water) 2 cups of pre-made base sauce, chicken thighs ( whatever quantity you want) salt to season, chopped coriander plus extra garlic at the end to decorate.

Method – heat the oil in a pan, at this point I precooked my chicken then set aside & used the same oil for the main cooking.

Mmmm lots of garlic…….

Place the sliced garlic into the preheated oil, allow this to colour slightly for a couple of minutes but DO NOT let it burn as this dish will be spoilt at this stage.

Just as the garlic is starting to colour add the diced onion and fry for another 3/4 minutes adding salt to release the moisture from the onions.

Add the garlic & ginger paste plus the chopped chillies frying for a further 20/30 seconds.

Turn up the heat adding the powdered spices & tomato purée mix allowing it to sizzle for 30 seconds or so.

Add in a cup of your precooked base sauce. Bring this to a rolling simmer, do not be tempted to stir, leave the dish to caramelise around the side of the pan, so many flavours being created at this point!!

After a couple of minutes scrape the sides back into the pan, add your precooked chicken plus the rest of the base sauce. Again, let this do its thing allowing the flavours to have have a party in the pan simmering away for 2 minutes.

To finish season with salt, chopped coriander plus another green chilli along with some raw garlic slithers left over from the start.
Just a beautiful dish.

No limits either on the amounts garlic or chilli you use. It’s up to you!! I served me be with precooked and left to steam wild basmati rice. The rice can be allowed to sit and steam whilst you concentrate on the main dish. Enjoy!!