Chicken chilli garlic

Chicken chilli garlic

The Curry Guy
4 or more as part of a multi-course meal

Garlicky and spicy, chicken chilli garlic curries are one of my curry house favourites – I do love my garlic. I have experimented with this recipe many times and I think it’s a winner.

It’s spicy but not numbingly so. You can always add a few more chillies at the end if you want to turn the zing into a zap. By the way, if you are eating this for lunch, you probably don’t want to go back to work that day. You won’t be very popular.


Quantity Ingredient
4 tablespoons rapeseed oil
or seasoned oil
15 garlic cloves, cut into thin slivers
1 onion, finely chopped
1/2 teaspoon salt
2 tablespoons Garlic and ginger paste
3 fresh green chillies, sliced into thin rings, plus extra to serve (optional)
1 teaspoon chilli powder
2 tablespoons Mixed powder
2 tablespoons Tandoori masala
125ml Tomato purée
500ml Base curry sauce (large batch), heated
800g Tandoori chicken tikka
125ml Pre-cooked stewed chicken, stock
or Spice stock
1 teaspoon dried fenugreek (methi) leaves
small bunch coriander, finely chopped
dried garlic flakes, to serve (optional)


  1. Heat the oil in a pan over a medium heat and add the garlic slivers. It is very important not to burn the garlic, so watch the pan and move the slivers around in the pan until they become soft and are just beginning to brown.
  2. Now add the onion and fry for about 3 minutes until soft and translucent, sprinkling a little salt over the onions to help release moisture. Stir in the garlic and ginger paste and chillies, and fry for about 20 seconds.
  3. Increase the heat to medium-high, add the ground spices and tomato purée and sizzle for a further 30 seconds, stirring continuously. Add half the base curry sauce and bring to a rolling simmer. (You don’t need to stir the sauce unless it is obviously catching on the pan.) Be sure to scrape any sauce that caramelizes on the sides of the pan back into the sauce.
  4. Pour in the rest of the base sauce, the chicken and cooking stock and let this bubble without disturbing until the chicken is heated through and your sauce consistency is how you like it.
  5. Stir in the dried fenugreek leaves and check for seasoning, adding salt to taste. Sprinkle with the chopped coriander, dried garlic flakes and a few more chilli rings, if you like.
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