GARLIC CHILLI CHICKEN
Heat level 🌶🌶
Whole spice:
2 inch cinnamon stick
1 tsp cumin seeds
Ground spices:
All measures are mounded
1tsp ground ginger
2 tsp coriander powder
1tsp of chilli powder
1/2tsp turmeric
1tbsp paprika powder
1/2tsp salt
Other ingredients:
600g of diced chicken
1/2 cup of oil
2 large onions diced
8 cloves of garlic finely chopped
2inch of ginger chopped and cut fine
8 finger chillis chopped
2 chicken oxo cubes mixed with 400ml boiling water
1 tin of good quality chopped tomatoes
1tsp of tomatoes purée
Fresh coriander
Method:
Heat oil in large pan and add the cumin seeds with the cinnamon stick
Cook for a minute to get the oil fragranced
Add the onions, garlic and ginger
Cook until onions are a lovely golden colour (around 10 minutes, stirring occasionally)
Add the spice mix and stir in well, cook for a further minute
Add the tin of tomatoes and stir well
Add the tomatoes purée and stir well
When oil separates add the 400ml of chicken stock
Add the diced chicken and mix with sauce
Cover and cook on a high heat for 15 minutes (stir after 7-8 minutes so nothing is sticking or burning)
After the 15 minutes add the finger chillis, cover and cook on a mid simmer for a further 10 minutes
Remove lid turn heat off and give a good stir
Add the fresh coriander stir and serve