Garlic Chilli Chicken

Tips

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.