Today, cricket legend Matthew 'Haydos' Hayden takes us back to his favourite parts of India; the aromatic spices, flavours, and the punchy heat of chillies. Join Matt to learn how to care for both chilli and curry plants plus learn how to make a mouth-watering Chilli Chicken Masala Curry that really packs a punch!
Chapters:
Intro: (0:00)
The recipe spice mix : (1:03)
Prepare all ingredients: (1:48)
Taste test: (4:04)
Ingredients:
- 2 tbsp ghee or oil
- 8 boneless chicken thighs
- 2-3 tbsp homemade curry powder (6-8 cardamom pods, 3 tsp cumin seeds, 2 tsp coriander seeds, 1 tsp whole cloves, 1 tsp black peppercorns)
- 2 tsp chilli powder
- 2 tsp turmeric
- 2 tsp garam masala
- 1.5 tsp salt
- 1 tsp cinnamon or 1-2 pieces of cinnamon bark
- 2 dried chillies
- Handful of fresh curry leaves
- 1 tbsp freshly grated or thinly sliced ginger
- 3 cloves of garlic, peeled and finely diced
- 1 brown onion, diced
- 1 cup water
- 2 tins chopped tomatoes
- Coriander, for garnishing
- Fresh chillies, sliced, for garnishing
- Basmati rice or naan bread to serve
Method:
1. Dry roast spices over heat until fragrant.
2. Pour toasted spice mix into a spice grinder and blend.
2. Prep your other ingredients. Start by chopping the chicken into chunks.
3. Dice your onion.
4. Slice ginger.
5. Peel and chop garlic.
6. Slice the fresh chillies.
7. Brown the chicken in some oil, add dried chillies and cinnamon bark to the hot oil to add flavour.
8. After about 5 minutes or once browned, remove the chicken and set it aside.
9. Add some more oil to the pot and add the curry leaves and chopped onion. Fry gently for a few minutes.
10. Then, add your ginger and garlic and cook until the onion is translucent.
11. Add all your spices.
12. Add a cup of water to deglaze the pan.
13. Add 2 tins of chopped tomatoes.
14. Add the chicken back into the pot.
15. Allow to simmer for 30 mins.
16. Serve your curry with rice and/or naan and garnish with freshly chopped chilli and a sprinkle of coriander.
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6 авг 2024
