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Garlic Chilli Chicken By Will Conway


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


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


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