Garlic Chilli Chicken | Shemin's Recipes

Ingredients

• 2 tbsp cooking oil
• 4-5 cloves garlic, finely chopped
• ½ red onion, finely chopped
• 2-3 red or green chillies, chopped (optional)
• 50g Shemin’s Indian Curry Paste
• ½ tin of chopped tomatoes
• 450g chicken (see tips)
• coriander and onion slices, to garnish
• Taste and adjust the seasoning as needed, adding salt to enhance the flavours. Serve with steaming rice and/or Shemin’s Indian Breads .
• 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.
• 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.