Wednesday, October 26, 2011
Recipe: Sweet Chilli Chicken Curry
This is a really nice, quick, simple supper dish for two. It's not really like a chilli chicken dish you get in chinese restaurants (my boyfriend luuuuuuurves them), i've used some indian spices here to make it taste a little different. I've got a bit of a cold at the moment as well, and the slight spiciness in this dish was really good for making me feel a bit warmer and better!
Sweet Chilli Chicken Curry (serves 2) £1.95 with basics rice.
2 tbsp oil
1 small white onion, diced finely
2 cloves garlic, crushed
½ tsp crushed ginger
Large handful fresh coriander, chopped (plus extra for garnish)
2 chicken breasts, diced
1 tsp ground coriander
1 tsp chilli powder
¼ tsp cinnamon
1 tin tomatoes (or 400ml passata)
200ml chicken stock
50g sweet chilli sauce
1.5 tsp sugar
1 bay leaf
1. Fry the onion, garlic, ginger and coriander in olive oil for 5 minutes, covered, stirring occasionally.
2. Add the chicken breasts and fry for a further 3 minutes on a high heat. Add ground coriander, chilli powder and cinnamon and cook for a further 2 minutes.
3. Add all the other ingredients, and cook for 10 minutes covered for 10 minutes. Continue to cook for a further 15 minutes, uncovered, stirring often, until the sauce has become lovely and sticky and thickened.
4. Season to taste, garnish with fresh coriander and serve!