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Butter chilli chicken with chips
Fruit and vegetables
2 birds’-eye
chillies
, roughly chopped
4
garlic
cloves, roughly chopped
25g/1oz fresh root
ginger
, roughly chopped
1 large
onion
, finely sliced
2 birds'-eye
chillies
, finely sliced
4 tbsp
coriander
leaves, roughly chopped
400g/14oz chipping
potatoes
, peeled and cut into batons 1cm x 1cm x 6cm/½in x ½in x 2½in long
Tins, packets and jars
1 x 400g/14oz tin
chopped tomatoes
200ml/7fl oz
chicken stock
Cooking ingredients
50g/2oz
ground almonds
1 tsp
chilli powder
½ tsp ground
cinnamon
1 tbsp
garam masala
6 green
cardamom
pods, split and seeds lightly crushed
50g/2oz butter
vegetable oil
, for frying
Dairy, eggs and chilled
150ml/5oz plain
yoghurt
150ml/5fl oz
double cream
Meat, fish and poultry
4
chicken breasts
, boneless and skinless, cut into long strips
Other
salt and freshly ground black pepper
Back to recipe
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