Steam-cooked Chicken Chilli Curry

Authentic chicken curry, a mix of chilli and touch of coriander with succulent Big Al's chicken fillet, simply delicious flavour..

what you'll need

Big Chicken Co. Steamed Chicken Fillets
2 Large Onion, roughly chopped
6cm root ginger, roughly chopped
4 garlic cloves, roughly chopped
4 tbsp vegetable oil
2 tsp cumin seeds
1 tsp turmeric
1/2 tsp hot chilli powder
600g can chopped tomatoes
800g potato, peeled & cut into rough chunks
1 tsp garam masala
2 tbsp chopped fresh coriander

what to do

Blitz the onion, ginger and garlic in a food processor with 2 tbsp water until smooth.
Fry the cumin seeds in oil for a few seconds.
Add the onion paste and brown over a medium heat.
Add a dash of water if it starts to catch.
Mix in the turmeric and chilli.
Add the tomatoes and fry for 5 minutes.
Stir in the potatoes and 500ml hot water. Cook covered for 10 minutes.
Before cooking defrost Big Al’s Chicken Fillet in sealed bag in a chill (0°C-4°C) over 12 hours. Once defrosted keep chilled and use within 48 hours.
Add Big Al’s Chicken Fillet and garam masala. Simmer for 15-20 minutes.
Mix in coriander and serve with boiled rice.

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