Garlic Chilli Chicken
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Thread: Garlic Chilli Chicken

  1. #1
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    Default Garlic Chilli Chicken

    Really fancied this dish tonight, last time i did this i used chicken tikka but i didnt have time this week to marinade the chicken so i used regular pre-cooked chicken.

    I also sliced the garlic instead of chopping it finely - i definitely preferred biting into the thin slices of garlic, absolutely delicious!





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    Looks very tasty,and hot, might give that one a try.


    Dave....
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    It certainly looks as you say 5th....

    absolutely delicious!

    Well done.

    Graham.
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    Braw dish 5th. Garlic is very close to my heart, I love the gorgeous stuff.
    You bring up a very valid point. I always studiously, finely chopped my garlic, BIG mistake.
    Nowadays, I tend to cut a clove in half, then coarse cut it. This means it takes a fair bit longer to brown, it also means you are going to get much closer to having your garlic cooked properly.
    Finely chopped garlic really isn't the way to go, it'll brown/burn in a second.
    Coarse up your garlic chop kids, it's the future...
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  5. #5
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    scobie242 is offline Senior Member Supreme Curry Master
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    Great work 5th,
    excellent pics as we now expect from you. Well done mate,
    Scobie
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    sced is offline Senior Member Curry Master
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    Nice pictures 5th, looking spot on as always
    also i totally agree with stevie on the garlic thing i even take it one step more by not even browning it, if you watch any take away cooking garlic it is chopped course, put in the pan and only cooked for a few seconds i find browning it turns the taste slightly bitter, although saying that some dishes benifit from that taste
    Pete
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  7. #7
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    I'd prefer to slice it (i sliced it lengthways this time) rather than cut it into rough chunks as it'll cook evenly if it's all the same size - that and i reckon it's more visually appealing too.

    Looking at these photos this morning has got my mouth watering, this is defininitely one of my favourite curries and i reckon it should really be added to the MB3 section!

    For anyone wondering, i used a touch of red food colouring powder to achieve the deep red colour - last time i had this from the takeaway it wasn't red, but personally i just think it looks better red.
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  8. #8
    JustinC is offline Junior Member Junior Chef
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    Is this the recipe you used 5th?

    Hi 5th,
    cant take the credit for this one. It was a recipe that Tim (Ferret) posted a couple of months back. I made a few alterations to suit my taste. Here is Tim's original recipe.
    Garlic Chilli Chicken
    1. Heat 4 tbsp veg oil with 1/2 tsp aromatic salt on a very high heat.

    2. Add:

    2 tsp very finely diced green pepper
    4 tbsp finely chopped garlic
    2 chef's spoons very finely diced onion
    15 green chillis, sliced lengthways

    3. When just starting to brown, take off the heat and add:

    2 tsp mix powder
    1 tsp chilli powder
    1 tsp qasoori methi
    1/2 tsp hing
    1 tsp garam masala
    1 tbsp tomato puree
    1 tsp brown sugar
    1 tbsp lemon juice

    4. Back on a high heat, then add a ladle of grabbi. Fuse and flame. More grabbi, then pre-cooked chicken in.

    5. Low heat. 1 chef's spoon chopped coriander. Cook off, adding more grabbi as required. Serve garnished with chopped coriander leaf.

    The changes i made were that i used 4 birdseye chillis finely chopped in stead of the 15 cut in half. And to up the heat i used half a tablespoon of chilli powder in stead of 1 teaspoon.
    I used the mb3 base, not sure whether Tim uses the savoury base for this one. Anyway the results were superb. You wont be disappointed. Let me know how you get on.
    Also many thanks to Tim (Ferret) for posting the original.
    Cheers Scobie.
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  9. #9
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    Yeah that's the one...great recipe.

    I didn't add the lemon juice though as i had none to use. I also reduced the chilli powder to 1/2 tsp and only used 5 green chillies, it was still hot enough for me - i'm not a huge fan of really hot currys hence why i toned it down.

    As for the garlic, i used 4 fat cloves thinly sliced lengthways.
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  10. #10
    JustinC is offline Junior Member Junior Chef
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    Cheers 5thelement,

    Looks absolutely brilliant what you cooked. Do you also use the "special" mix powder?
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