Hot chicken curry

    1 hour 10 min

    Fantastic curry recipe for those who like it hot. Will leave a tingle on your lips and tongue after.


    Kent, England, UK
    3 people made this

    Serves: 1 

    • oil for frying
    • 1 large onion, chopped
    • 8 cloves garlic, crushed
    • 28g fresh ginger, peeled and grated
    • 1 teaspoon garam masala
    • 1 teaspoon mild chilli powder
    • 1 teaspoon ground cumin
    • 1 teaspoon tandoori powder (medium)
    • 400g tin chopped tomatoes
    • 50g tomato puree
    • 1 tablespoon tomato ketchup
    • 5 hot chillies of choice, chopped
    • 250g chicken breast pieces
    • salt, to taste

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Heat a drizzle of oil in a large frying pan over medium high heat. Fry onions, garlic and ginger until softened, 5 to 10 minutes.
    2. Mix together all spices with 2 to 3 tablespoons of cold water to make a paste. Add paste to onion mixture in pan. Cook until aroma is released.
    3. Add tomatoes, tomato puree, tomato ketchup and chillies and mix well. Reduce to simmer.
    4. Whilst simmering cook the chicken in oil with a pinch of salt.
    5. Add cooked chicken breast to simmering curry and leave covered, simmering for 45 to 60 minutes.
    6. Serve with rice and let me know what you think of it.


    For extreme version of this use 12 habenero chilli peppers de-seeded and finely chopped.

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