This green chilli chicken curry is one lean mean spicy dish. Lean in terms of being lower in calories than an average restaurant curry and spicy depending on whether you decide to leave the seeds in the chillies or not!
With cumin, ginger and garam masala all combined together in this dish, you can be sure this green chilli chicken curry is one rich tasting and deep flavoursome curry!
I’d say this curry is somewhere in between mild and fairly hot. After all it is a chilli curry and it can depend upon how hot your green chillies are!
I’m lucky as my brother grows loads of green chillies. In fact you can see them in the photographs here. I usually have plenty of them frozen in bags in the freezer on stand-by – they’re pretty hot!
So, as promised in the previous post folks it was time for a new curry recipe. You guys seem to rate my curry recipes pretty highly. When I check out the blog stats to see what you’re liking, and looking at, it’s pretty much curries near the top of the list!
And why not? With a curry you’re usually getting a pretty decent sized portion of your daily protein requirement, like 93% of it with this one, and provided you’re minimalizing the oil and cutting out the heavy creams, you’re getting a pretty good nutritional deal too, especially more so if you compliment your curry with a little wholegrain rice and /or some veg .
There’s a few of you who have been in touch after making the previous curry recipe, chicken curry in a hurry, and I’m ecstatic and grateful of your positive reviews and comments. I’m always open to your suggestions and tweaks to compliment the dish further.
Anyway, hopefully you’ll enjoy this one, just as much. 🙂
Rich tasting, spicy and with deep flavours this green chilli chicken curry is one lean mean spicy dish.
- 400 g lean skinned chicken breasts diced
- 1 tbsp green chilli paste
- 1 tbsp vegetable oil
- 2 medium sized onions finely chopped
- 1 tsp cumin seeds
- 2 tbsp ginger and garlic paste
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1.5 tsp salt
- 2 tomatoes finely chopped
- 2.5 tbsp tomato puree
- 4 small green chillies with seeds remove if you prefer milder, chopped
- 100 ml warm water
- 2 tbsp chopped fresh coriander
- Place the diced chicken and green chilli paste in a bowl, mix together thoroughly, cover and place in the refrigerator for at least one hour prior to cooking. Whilst chicken is marinating in the fridge, make the curry sauce.
- Heat the vegetable oil in a large pan, add the onions and cumin seeds and sauté together for 4 – 5 minutes until the onion is soft.
- Add the ginger and garlic paste, gram masala, turmeric and salt and sauté everything together for a further 2 minutes, stirring constantly.
- Add the tomatoes, tomato puree and chopped green chillies and cook everything together until the tomatoes are completely softened.
- Allow the cooked mixture to cool a little and then blitz in a food processor until you have a sauce consistency.
- Add the sauce back to the pan, add the water, turn the heat back on and bring to the boil, then turn down to simmer.
- Once simmering gently add the chicken and green chilli paste marinade and cook for 10 – 15 minutes. Check the chicken is cooked by cutting a piece in half to ensure it’s not still pink inside.
- Serve the curry garnished with the freshly chopped coriander.
Actually I was only just reminded that it was “National Curry Week” here in the U.K. LAST WEEK when catching up on Ellen’s blog. So really, I should have posted this recipe last week to coincide with that. Oh well, it happens, you know? 😐
You know sometimes I’m completely up to date with things. For instance, because of my job (working in IT) I’m aware of new technology and discussions of it going on around me.
But stuff like it being National Curry Week last week, which would have been handy to know and a good reason to bring this green chilli chicken curry recipe out then, well, yeah, I can be a “country mile behind the world”. Btw thanks Morrissey for sticking that lyric in my mind from age 17……. 😮
So, I just managed to finish editing the photographs of the last hillwalking outing, which included a trip to Oban (the seafood capital of Scotland) and so they’ll be along on Thursday.
You know, I really must try and get excursion / trip photographs edited quicker. I remember thinking up some great recaps of each photo when I was actually taking them. Nearly a month on from that trip (actually it was hard to believe it’s been a month) I pretty much forgot what I wanted to say!
Anyway, here’s a teaser pic of what’s coming up on Thursday. That red roofed building was one of the sea food restaurants we ate at. 🙂
Yeah, there’s sure to be a few delicate heads next Sunday. 😉
All in moderation as usual with the 80:20 rule though, you know?
Ha ha, see you Thursday!
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