Garlic Chilli Chicken

1. Heat a pan over medium heat, add the oil, and then add the chopped garlic. Stir for a few seconds. Next, add the chopped onions and cook until soft and translucent. Add the chopped chillies and stir for 30 seconds.
2. Add Shemin’s Indian Curry Paste, along with some water, enough to make a thick paste with the consistency of yogurt. Cook for 30 seconds while stirring, then add the tomatoes. Simmer on low to medium heat until the tomatoes break down and the mixture forms a fragrant masala base.
3. Add the chicken pieces to the pan, ensuring they are well-coated with the sauce. Simmer over low-medium heat for 15-20 minutes, allowing the chicken to cook through and absorb the flavours of the curry.
4. Taste and adjust the seasoning as needed, adding salt to enhance the flavours. Serve with steaming rice and/or Shemin’s Indian Breads.

Tips:

• If you like the sauce thicker, you can thicken it by simmering the curry uncovered during part of the cooking process. Ensure it doesn’t dry out completely by adding water if it appears too dry.
• For extra flavour, marinate the chicken pieces in a mixture of yogurt, lemon juice, and some Shemin’s Indian Curry Paste for at least 2 hours before cooking, preferably overnight. This will tenderise the chicken and infuse it with flavour.
• This curry tastes even better the next day as the flavours have time to develop. Make a batch and store it in the fridge for an easy weeknight meal or freeze it for future use.
• Make this curry even faster by using frozen chopped garlic and onions, which are readily available at most large supermarkets.
• Boneless chicken pieces cook quickly and are convenient, while bone-in cuts offer richer flavour. Bone-in chicken, like thighs or drumsticks, adds depth to the curry’s taste as it simmers, enhancing the overall dish.