Chilli garlic chicken

Recipe by Charlie CribbCourse: MainCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • 1 1/2 tablespoons of rape seed oil (or veg oil)

  • 2 chicken breasts – diced

  • 2 large red onions – sliced

  • 2 beef tomatoes – chopped

  • 45g garlic paste

  • 45g ginger paste

  • 4 cloves of garlic – minced

  • 2 teaspoons chilli flakes

  • 1 teaspoon garam masala

  • 1 teaspoon ground cumin

  • 2 birds eye chillies – chopped

  • 6 curry leaves – roughly chopped

  • Handful of chopped coriander


  • Heat half the rapeseed oil in a large wok. Once the oil has heated, fry the red onions on a medium heat for 6 – 7 minutes until they begin to go brown.
  • Add the garlic and ginger paste and mix well with the onions for approximately 1 minute.
  • Add the tomatoes and cook gently for 5 – 6 minutes.
  • Add the chilli flakes followed by the chicken and cook until the chicken is cooked all the way through. Once cooked, tip the contents of the wok onto into a bowl and keep warm in an oven.
  • Pour the rest of the oil in the wok on a low heat. Once the oil is warm add the minced garlic, ground cumin, garam masala, birds eye chillies and the curry leaves and cook for 2 – 3 minutes.
  • Tip the bowl of chicken and the other ingredients into the wok and mix thoroughly for 2 minutes.
  • Sprinkle the chopped coriander over the curry and serve with your choice of accompaniments.