- Dry roast Shemin’s Cumin Seeds and Shemin’s Kashmiri Chillies in a frying pan. Then grind into a powder.
- Combine with the Shemin’s Cayenne Chilli Powder and Shemin’s Garam Masala. Then add lemon juice, salt and pepper to make a paste.
- In a large frying pan or casserole pot, heat the oil and fry the onions until golden brown. Then add Shemin’s Indian Curry Paste and a splash of water then stir for two minutes.
- Next, add the chicken and when the chicken is half cooked, add in the chilli mixture and fry for one more minute.
- Add the chopped tomatoes and chopped fresh chillies, then lower the heat and simmer until cooked through and thickened.
- Serve with the freshly chopped coriander and rice.
Serve with basmati rice, yoghurt and Shemin’s Indian Breads.Tip: If you want less heat, de-seed the chillies before using them in this recipe. Also, feel free to use fewer chillies all round if you’re concerned about the heat!
Jason burkitt –
Tip: Stay with normal recipe and when adding tomatoes, also add 400ml coconut milk, 2tbsp fenugreek, 20g chopped coriander, 100g baby corn chopped up, handful of sugar snap peas chopped. Simmer as recipe and with 10 mins left add 1 yellow pepper, cut into large chunks and 2tbsp lemon juice. I loved it so thought I would share.
Your website and curries are absolutely amazing I have already managed to get 4 people to buy from you.
Jason Burkitt –
I have cooked this dish a few times now and can honestly say that it is not for the feint hearted! The flavour throughout is fantastic.
Out of curiousity I ordered a phall from our local Indian restaurant to compare and the shemins one is hands down the best as has flavour and spice. Top marks!