South Indian Garlic Chilli Curry Kit Recipe (With Video)

If you crave bold flavours and a fiery kick, Garlic Chilli Chicken is the ultimate British Indian takeaway dish. Known for its intense heat and zesty garlic punch, this curry is a popular choice among spice enthusiasts. Combining the smokiness of fresh green chilies with the savory richness of garlic, Garlic Chilli Chicken offers a mouthwatering experience that’s as flavorful as it is fiery. Whether you’re a die-hard curry fan or simply in the mood for something exciting, this dish brings heat and satisfaction in every bite.

In British Indian takeaway culture, Garlic Chilli Chicken has earned its place as a go-to dish for those seeking an adventure for their taste buds. Paired with naan or pilau rice, this curry is a satisfying, fiery option that adds excitement to any takeaway night.

The Garlic Chilli Curry Kit will allow you to create a restaurant quality dish at home that focusses on convenience but doesn’t compromise on quality.

Key Points

• If you don’t want to use tikka, you can replace this with plain cooked chicken. If you need a super simple Chicken Tikka marinade, check out our webstore.
• Do not use any less oil than advised in the recipe and do no use lower calorie alternatives like fry light. Doing either of these will mean the spices will burn, taste bitter and completely ruin the dish.
• If you prefer a drier curry, use slightly less stock.
• Add fewer green chillis for less heat.
• Suitable for freezer storage for up to 6 months.

South Indian Garlic Chilli Curry Kit Recipe

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Prep Time 5 mins

Cook Time 20 mins

Ingredients

  

• 0.5 bag Garlic Chilli Curry Kit
• 15-20 cooked chicken, beef, lamb or paneer pieces
• 3 tbsp vegetable oil
• 10 garlic cloves – sliced
• 6 green finger chillies
• 300 ml chicken or vegetable stock
• 300 g passata
• Bunch of fresh coriander

Instructions

 

• Cook your meat/paneer of choice. I always recommend chicken tikka using my tikka spice blend, for this dish.
  
• Combine 60g (approx 8 tbsp) of the curry kit and 200ml of hot water. Leave to sit for 4 minutes so that the mix can soak up the water.
  
• Add 3 tbsp vegetable oil into the same pan onto a medium-low heat and after 30 seconds, add the sliced garlic and fry for 2 minutes until golden brown. Set the garlic aside.
  
• In the same pan, add the soaked mix and cook for 3 minutes on a medium low heat, stirring frequently.
  
• Add 3 whole green chillies and 200ml of chicken or vegetable stock and cook for 3 minutes, continuing to stir frequently.
  
• Add 300g of passata and cook on a medium heat for 5 minutes, cover, stirring occasionally.
  
• Add cooked meat or paneer (chicken tikka is best), and 100ml chicken stock, cover and cook on a medium-low heat for 6 minutes, stirring every two minutes.
  
• Garnish with the fried garlic, 2-3 whole green chillies and freshly chopped coriander before serving.
  

Video