Chilli chicken

This rich dish is perfect for dinner parties.  Despite the name it really isn't that hot especially if you avoid eating the whole green chillies - although Steve thinks that they are the best bit!  I use Indian green finger chillies when cooking as these were the chillies that my family used when I was growing up.  They are long and slim with a vibrant green colour and are moderately hot.  They are becoming easier to find in supermarkets but you can always visit your local Indian grocer for a guaranteed supply at much more reasonable prices.


Serves 2

Ingredients

• 50 grams butter
• 1 medium onion - thinly sliced
• 5 green chillies
• 10 grams root ginger - peeled and grated
• 15 grams garlic - peeled and crushed
• 0.5 teaspoon red chilli powder
• 1 teaspoon dried fenugreek leaves
• 4 tablespoons tomato puree
• 0.5 teaspoon salt
• 2 chicken breast fillets - skinned and cut into chunks
• 100 millilitres water
• 20 grams coriander - chopped
• 2 spring onions - chopped

Method

1. Melt 20 grams butter in a saucepan.  
2. Add the sliced onion and cook over a medium heat until dark brown in colour.  
3. Puree the cooked onions and leave to one side.
4. Now melt the remaining butter (30 grams) in a saucepan.
5. Meanwhile finely chop 1 of the green chillies and add it to the melted butter along with the ginger and garlic.  Sauté for a minute or until cooked. 
6. Now add the red chilli powder and the dried fenugreek leaves and mix together.
7. Add the pureed onions, the tomato puree and salt and mix again.
8. Add the chicken breast pieces and the remaining 4 green chillies (keep them whole).  Stir well.  Put a lid on the pan and let it cook for a 5 minutes.  Stir occasionally.
9. Add the water and stir again.  Cover the pan and let the curry cook until the chicken is cooked through.  This should take in the region of 15 minutes.
10. Switch off the heat and stir in the chopped coriander and spring onions.
11. Serve with a green salad.