Chicken Chilli Masala
This flavorful chicken curry recipe combines tender chicken pieces with a luscious blend of aromatic spices, tangy tomatoes, and fiery chili. The rich and velvety curry sauce is made with a mix of Patak's Tikka Masala and Madras curry pastes, resulting in a dish that's bursting with bold and vivid flavors. Finished with a sprinkle of fresh coriander, this curry is best enjoyed ladled over steamed rice or accompanied by warm naan bread and cooling raita for a truly satisfying meal experience.
— Constant Cookbook
Ingredients
- 450g chicken, skin removed and cut into 1 inch cubes
- 150g onion, chopped
- 150g canned chopped tomatoes
- 2 tbsp Patak's Tikka Masala Curry Paste
- 1 tbsp Patak's Madras Curry Paste
- 1 chilli, sliced
- 2 tbsp fresh coriander, chopped
- 2 tbsp vegetable oil
- 100ml water
Instructions
- Heat the oil in a pan and fry the chopped onions for 2 minutes. Add the chicken and chilli and fry for a few minutes to seal the meat.
- Add the Patak's Tikka Masala Curry Paste and Patak's Madras Curry Paste and fry for 2 more minutes. Sprinkle in some water to prevent the paste from burning.
- Add the chopped tomatoes and bring to the boil stirring occasionally.
- Add the water and bring back to the boil. Reduce the heat, cover and simmer for 15 - 20 minutes or until the chicken is cooked through.
- Garnish with chopped coriander and serve with Patak's Naan Breads and Patak's Raita.
Yield
Serves 4
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