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How To Make Chicken Chilli Garlic Curry

January 19, 2012 By Dan Toombs 106 Comments

Chicken chilli garlic curry is a curry house favourite!

Now you can make chicken chilli garlic curry that is just as good as, if not better than what you find at the best curry houses.

This recipe is straight forward, authentic and easy.

If you like garlic and a spicy kick to your curries, this chicken chilli garlic curry is one you need to try.

chicken chilli garlic curry

Quick and easy to make and tastes just like those you get at the best Indian restaurants. Try is with a cold beer from Fourpure Brewing Company.

Who should make chicken chilli garlic curry?

Garlicky and spicy, chicken chilli garlic curry has to be one of my all time favourites.

I have experimented with this recipe many times and talked my way into a few restaurant kitchens for tips. This is a winner!

Anyone who loves garlic and spicy chillies needs to give this chicken chilli garlic curry a try.

This recipe is quite spicy but not numbingly so. You can always add a few more chillies at the end if you want to turn the zing into a zap. 

If spicy curries aren’t your thing, just reduce the amount of chillies and/or chilli powder. 

Getting curry house style curries right…

At curry houses, the chefs make their curries using a base sauce. This is an essential ingredient for achieving that famous flavour and sauce texture.

This means that there is some prep work you need to do before starting a curry house style curry.

I usually make my tandoori meats and base curry sauce in large batches so I always have some on hand for that last minute curry craving.

Once the preparation is done, both the sauce and tandoori meat can be frozen with excellent results.

If you want to take you Indian restaurant style curries to a whole new and delicious level, try my spice blend recipes too.

PLANNING AHEAD

Getting your ingredients together

It is always a good idea to get your ingredients together before starting cooking. This saves time and also ensures you don’t have to go looking for ingredients once you start.

Ingredients for garlic chilli chicken

Curry Sauce
I have written a large and small version of my curry sauce recipe which will need to me made before cooking this recipe.

The large version is made just like they do in the best curry houses. Make a large batch for best results.

It keeps in the fridge for three days and freezes well. The small batch version works well too though it’s not as authentic.

Pre-Cooked Chicken
I pre-cook chicken in two ways. Most restaurant use this method to prepare their chicken for this curry. You could also add tandoori style chicken tikka to this recipe if you’d like to create tandoori Chicken Chilli Garlic.

Mixed Powder

One of the ingredients added to curry house style curries like this chicken chilli garlic curry is mixed powder. 

This is an Indian restaurant curry powder. I have a link to my recipe for it in the recipe below but you could use a good quality curry powder if you must. 

Alternative Ingredients…

So this might be a chicken chilli garlic curry but the recipe is really all about the sauce.

You don’t have to use chicken! Just like when you go out for a curry and see chilli garlic curry on the menu, you can decide what goes into it.

Try this with tandoori lamb tikka, paneer, keema or vegetable kofta for example.

If it sounds good, it will be. 

Following are step by step photos of the cooking process.

frying garlic slivers and onion

Heat the oil over medium heat and fry the garlic slivers until soft but not burnt. Stir in the onion and fry for a further 3 – 5 minutes.

Adding chillies and garlic/ginger paste to the pan

Stir in the chopped chillies and garlic and ginger paste. Fry for about 30 seconds.

How does this chicken chilli garlic curry recipe differ to the one in my books?

Not a lot really.

In my cookbooks ‘The Curry Guy’ and the new ‘The Curry Guy Bible’, the recipes are made to serve 4 or more as part of a multi course meal.

In this recipe I make it to serve 1 – 2 people. It is a curry house portion.

In my books I also explain how to get some more amazing flavours into the sauce but you will get excellent results with this recipe.

Adding chilli powder and mixed powder to the pan

Stir in the mixed powder and chilli powder.

Stirring tomato puree into the pan

Stir the tomato puree into the pan and bring to a simmer.

Adding base sauce to pan

Add a ladle or two of the base sauce.

Simmering chicken chilli garlic sauce

Bring to a simmer.

Adding pre-cooked chicken to the pan

Add the pre-cooked chicken and stir to coat with the sauce.

Stirring in dried garlic and coriander (cilantro)

Add a little dried garlic and some coriander. (optional) and stir it into the sauce.

Adding dried fenugreek

Add the dried fenugreek (methi) and stir it in.

finished chicken chilli garlic curry

Top with some more coriander and dried garlic flakes if you like. A twist of lime juice is also nice. Season with salt to taste.

 

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Here are some more curry house favourites you might like to try!

Chicken Tikka Masala
Chicken Korma
Chicken Madras
Chicken Dhansak
Lamb Rogan Josh
Lamb Vindaloo
Chicken Patia
Lamb Bhuna

Chicken chilli garlic curry

Ready to serve! You are going to love this!

Special Fourpure Beer Offer!

Restaurant style chicken chicken chilli garlic curry is perfect paired with an India Pale Ale by The Fourpure Brewing Company!

If you would like to try some, you can order here. Use the discount code thecurryguy20 to receive a 20% discount through the end of March 2021.

Yield: 2

How To Make Chicken Chilli Garlic

Chicken Chilli garlic curry
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 3 tbsp rapeseed (canola) oil
  • 8 garlic cloves, cut into thin slivers
  • 1/2 onion, finely chopped
  • 1 tbsp garlic and ginger paste
  • 2 (or more) fresh green chillies, sliced into thin rings, plus
  • extra to serve (optional)
  • 1 tsp chilli powder
  • 1 tbsp mixed powder or curry powder
  • 1 tbsp tandoori masala
  • 70ml (1/4 cup) tomato purée
  • 300ml (1 1/4 cups) base curry sauce, heated
  • 300g (11 oz) tandoori chicken tikka
  • 1 handful of dried garlic flakes (optional)
  • 1 tsp dried fenugreek (methi)
  • leaves
  • 2 tbsp chopped coriander (cilantro)
  • Juice of one lime (optional)
  • Salt

Instructions

  1. Heat the oil in a pan over a medium heat and add the garlic. It is very important not to burn the garlic, so watch the pan and move the slivers around in the pan until they become soft and are just beginning to brown.
  2. Now add the onion and fry for about 3 minutes until soft and translucent, sprinkling a little salt over the onions to help release moisture.
  3. Stir in the garlic and ginger paste and chillies, and fry for about 20 seconds. Increase the heat to medium-high, add the ground spices and tomato purée and sizzle for a further 30 seconds, stirring continuously.
  4. Add about a ladle or two of the base curry sauce and bring to a rolling simmer. (You don’t need to stir the sauce unless it is obviously catching on the pan.)
  5. Be sure to scrape any sauce that caramelises to the sides of the pan back into the sauce. Add more base as required. If the curry is looking too dry, add more base. If too saucy, just cook it down.
  6. Continue simmering until fenugreek leaves and check for seasoning, adding salt to taste.
  7. Sprinkle with the chopped coriander (cilantro) and a few more chillies if you like. A twist of lime juice is a nice addition.

Did you like this recipe?

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© Dan Toombs
Cuisine: British Indian Restaurant (BIR)

I hope you like this chicken chilli garlic curry recipe. If you do try it, please leave a comment. I’d love to hear from you.

Filed Under: Chicken Curry Recipes, Favourites, Restaurant Style Curries Tagged With: chicken curries, Indian food recipes, restaurant style Indian Recipes

« Chicken Pathia
Chana Dhal »

Comments

  1. Jan says

    January 20, 2012 at 5:48 am

    Oooh I do love this blog of yours! Fantastic recipes.

    Reply
    • Dan Toombs says

      January 21, 2012 at 12:09 pm

      Thank you Jan. I’m really glad you like it. Comments like that make all the blogging worth it. 🙂

      Reply
      • Loss says

        August 18, 2015 at 10:27 pm

        You dont seem to mention in the instructions anything about the tomato puree, even though its in the ingredients. I am guessing it goes in the pan along with the chilli powder and cumin etc…

        Reply
        • Dan Toombs says

          October 4, 2015 at 8:32 am

          Hi Loss

          Thank you for noticing. All fixed now.

          Cheers
          Dan

          Reply
        • Lee says

          September 23, 2020 at 8:02 am

          It’s in the instructions (number 3)

          Reply
    • lee parker says

      April 13, 2015 at 4:48 pm

      hey dan the man….just made your lovely garlic chilli chicken..and well what can i say….i think it came out even better then my local curry house….am well pleased..

      Reply
      • Dan Toombs says

        July 21, 2015 at 6:42 am

        Hi Lee

        Thank you. I’m really glad you liked it. 🙂

        Dan

        Reply
    • Richard Webb says

      January 31, 2020 at 8:07 pm

      I made the large batch sauce earlier this week and seemed out the few ingredients not in the house. May this chilli garlic chicken tonight. Well, OMG, as others have said the result was like eating a takeaway. So authentic. Thank you Dan.

      I’ve watched YouTube videos but what we want is a tv show. Any plans?

      Reply
      • Dan Toombs says

        February 3, 2020 at 3:16 pm

        Hi Richard

        Thank you. Great to hear you like the recipes. I would love to be on TV someday but don’t think that will happen. Thanks though. 🙂

        Dan

        Reply
  2. Samantha says

    January 21, 2012 at 12:45 pm

    The children and I are cooking your garlic chicken curry recipe as we speak, however, you say you have a homemade curry powder, but there is no link to it. Can I use just normal curry powder? If so mild or hot?

    Thank you, we’re doing the Chana dhal next!

    Great recipes!

    Reply
    • Dan Toombs says

      January 21, 2012 at 4:19 pm

      Hi

      You can use the curry powder of your choice. I make my own. I posted the recipe on my Facebook page at http://www.facebook.com/TheCurryGuy in November. I will post it on my blog too in the next couple of days. As you are cooking now, I recommend using what you have on hand. 🙂

      Reply
  3. Martin Bell says

    February 9, 2012 at 3:27 pm

    This is the meal I always look for when I go to a curry house, so was looking forward to giving this one a go. I think I need to try this recipe again though, mine just tasted of the curry gravy and I assume that’s not quite right.

    Reply
    • Dan Toombs says

      February 9, 2012 at 3:42 pm

      Thanks Martin for your feedback. I really appreciate it. I’m actually having this tonight. Try adding a bit more of the other ingredients. My suggestions are a guideline but you might like more than I recommend.

      Please let me know if you have better luck next time. If you do, I would really like to know how you improved it.

      Thanks
      Dan

      Reply
  4. Tulip says

    April 29, 2012 at 7:26 pm

    This is fast becoming our favourite food blog… made this today without any substitutions (almost unheard of for me!!!) and the recipe was easy to follow and turned out amazing. I did half the recipe as there were only two of us… have more left for another day – wish we are both pleased about!

    Made the curry powder / gravy and precooked the chicken too – all easy to follow and spot on. Thank you Dan!

    Reply
  5. Paul Swankie says

    June 21, 2012 at 11:43 am

    I love you’re blog. I made Garlic and chilli chicken excellent quite hot. I then made onion bhaji and prawn puri the following week brilliant. I have friends coming over for a curry night on Saturday making same again with one other curry not sure what. I love your work.

    Reply
    • Dan Toombs says

      June 21, 2012 at 2:35 pm

      Thank you very much Paul. I really appreciate it. Comments like that make all the blogging worth it! Dan

      Reply
  6. Linda Baird says

    July 20, 2012 at 12:10 pm

    Hi Dan, Love following the blog. I first made the basic curry sauce,then the curry powder, promptly followed by the Garlic Chilli Chicken recipe. I did add 1 pureed fresh tomato with the garlic & ginger puree. I also added half a finely sliced green pepper and a big handful of chopped spinach toward the end because I did’nt have time for side-dishes, but wanted to have veg with it.

    What can I say my husband was totally ecstatic!!! He’s on a low carb diet so ate it with nuts.. I made enough for 4 but there was none left when he’d finished!!

    Suffice to say it will have many repeat performances in our house 🙂 Thank you.

    Reply
    • Dan Toombs says

      July 27, 2012 at 2:44 pm

      Thanks Linda! I’m really glad you liked the recipe. It makes all the blogging worthwhile when I get feedback like that. 🙂

      Reply
  7. Kristen B says

    August 18, 2012 at 11:06 pm

    Followed step-by-step but without fenugreek (unavailble where we live).
    It was delicious. Thank you very, very much.
    We did double the amount of green chillies but we prefer extra, extra spicy.

    Thanks again,
    Kristen

    Reply
    • Dan Toombs says

      August 20, 2012 at 10:30 am

      Thanks Kristen for trying the recipe. I use a lot more chillies too. Love them. I’m really glad you liked the recipe.

      Dan

      Reply
  8. Hayley says

    November 17, 2012 at 2:22 pm

    Just the best I have ever cooked thankyou so much for sharing added extra jalapeños hit the spot handsome x

    Reply
    • Dan Toombs says

      November 19, 2012 at 4:03 pm

      Thank you very much for that Hayley. I’m really happy you liked the recipe. I secretly add more chillies from time to time too. LOL.

      Dan

      Reply
  9. cece says

    November 19, 2012 at 5:32 pm

    hi there thankyou for your great recipes ive just finished my curry however i used king prawn as im a bit bored of chicken lol tastes great made the gravy and the curry powder fantastic 10/10

    Reply
    • Dan Toombs says

      November 19, 2012 at 7:53 pm

      Thank you very much Cece for that. I’m really glad you liked the recipe and the prawns would go so well with it. 🙂

      Dan

      Reply
  10. samantha says

    December 12, 2012 at 10:21 am

    I need to buy your book, but would like it the old fashioned way please with pages LOL, could you tell me where i could get it from, your recipes are ace.

    Reply
    • Dan Toombs says

      January 15, 2013 at 2:20 pm

      Thank you Samantha. I’m working on the printed version. Hopefully very soon.

      Dan

      Reply
  11. sarge says

    February 2, 2013 at 7:15 pm

    made this three times now really good have not oaid 20£ for indian since thanks

    Reply
    • Dan Toombs says

      February 3, 2013 at 2:57 pm

      Thank you!!! Really glad you like the recipe. 🙂

      Dan

      Reply
  12. Maf says

    February 3, 2013 at 2:30 pm

    Hi there, This recipe is excellent! I read your reviews and make your BIR curry sauce for the first time and then this Garlic Chilli Chicken – it was delicious.

    It’s the best recipe I’ve found to make this at home and now I’ve got containers of the sauce in my freezer, I’m going to try more of your recipes. If they’re even half as good as this one, it’ll be great.

    It’s made me rethink my whole approach to making curry!

    Thanks for all the effort you put into this blog, it’s now firmly on my favourites.

    Reply
    • Dan Toombs says

      February 3, 2013 at 2:55 pm

      Thank you very much Maf! I really appreciate the feedback and I’m happy you like the recipes.

      I’ve got loads more recipes on the way so please keep in touch.

      Dan

      Reply
  13. Brian says

    February 21, 2013 at 3:26 am

    Hi Dan, well I am a Scotsman from Glasgow living in Missouri, and I have been eating curries since I was 15, I am now 63, so you can imagine how many i have eaten, more than once a week,And I have been cooking curries for about thirty or so years, but I could never get a good recipe for Garlic Chili Chicken (my favorite) until I made your one and I know the reason why! lots of garlic a whole bulb!, so I tried your recipe and Wow! Amazing Just like the Restaurant back home,I consider myself a bit of a chef,Indian only mind you, thank you, Oh by the way my wife is a Yorkshire lass,.

    Reply
    • Dan Toombs says

      February 21, 2013 at 7:58 am

      Hi Brian

      Thank you very much for the great feedback. I’m really glad you liked the recipe. I’ve been experimenting a lot with that one! I came the other way. Grew up in California. LOL.

      Please keep in touch. I’ll keep the recipes coming.

      Cheers
      Dan

      Reply
  14. Sowmya says

    May 23, 2013 at 1:57 am

    Hi Dan…I am amazed with your love towards the Indian food. I am from India living in the US, but live in an area with less Indian population unlike UK with so much influence from Indian community. I would love someday to come and taste the famous Indian dishes in UK:-).Keep up the great passion you have and keep bringing some more great dishes!! You must visit India to truly experience the amazing country, food first hand someday :-)….cheers

    Somy

    Reply
    • Dan Toombs says

      May 25, 2013 at 2:52 pm

      Hi Somy

      I would love to go to India someday. For now I just have to settle for cooking the food. I do love it though. Thanks for stopping by and please don’t be a stranger.

      Dan

      Reply
  15. Scott says

    May 24, 2013 at 5:29 am

    Hi I’m trying this at the weekend for the first time. When you say 3cups of curry sauce is that with some water?!? And can I add onion? Thanks.

    Reply
    • Dan Toombs says

      May 25, 2013 at 2:48 pm

      Sure. Just make the recipe to your personal preference. Add more curry sauce or even stock. Hope you enjoy.

      Dan

      Reply
  16. Will says

    June 26, 2013 at 4:35 pm

    Best curry I’ve made.

    Reply
    • Dan Toombs says

      June 29, 2013 at 9:49 am

      Thank you Will. I do like that one!

      Reply
  17. Indian recipes guide says

    August 21, 2013 at 7:27 am

    Thanks for sharing delicious recipe garlic chicken.This is one of the famous Indian non-veg recipe. really it is best combination for Naan, roti, sorghum roti,chapati. even for white rice also. definitely i will try it.

    Reply
  18. Doobs says

    September 1, 2013 at 6:09 pm

    I cannot recommend this recipe enough – absolutely amazing!! Had friends for dinner and was informed the food was restaurant standard!! Given the particular friends eat out 3/4 times a week – high praise indeed!! Thank you so much!! Ps. Cooking it again tonight!!!

    Reply
    • Dan Toombs says

      September 16, 2013 at 5:25 pm

      Hi Lindsey. I’m really glad you liked the recipe. I’ll be writing more restaurant style recipes so keep in touch.

      Thanks
      Dan

      Reply
  19. mark says

    March 2, 2014 at 4:57 pm

    Just had the garlic, chilli chicken.

    Omg its bloody good, I shall be coming back here, to cook more of your stuff,

    Thanks mark

    Reply
    • Dan Toombs says

      March 4, 2014 at 3:21 pm

      Thank you very much Mark. Really glad you liked the recipe.
      Dan

      Reply
  20. mark says

    March 25, 2014 at 12:39 pm

    Hi there,back again,
    Right this chilly chicken,
    This curry sauce!!! I have tryed looking for it in the shops,no luck.
    Is it here on the site!! So I can make it!!

    Thanks mark.

    Reply
    • Dan Toombs says

      March 27, 2014 at 10:14 am

      Hi Mark. There is a link to it in the post but here is the sauce recipe I use. https://www.greatcurryrecipes.net/2013/12/31/make-indian-restaurant-style-curry-sauce-large-batch/

      Good luck and enjoy.
      Dan

      Reply
  21. Michelle says

    April 15, 2015 at 12:08 pm

    I was making your dopiaza tonight Dan, until my husband saw this, now I’m making both

    Reply
    • Michelle says

      April 16, 2015 at 7:01 am

      Update – wow, just wow!
      Hubby and I had this, two children had the Dopiaza, and we froze two portions of each so we get to try the other next time. This was so seriously good that it was hard to believe it had come from my kitchen. Unbelievably tasty.
      I still have half a pan of curry base left so today will be making another two curries for the freezer

      Reply
      • Dan Toombs says

        October 4, 2015 at 10:23 am

        Hi Michelle

        Thank you for trying the recipes. I’m really glad you enjoyed them.

        Thanks
        Dan

        Reply
    • Dan Toombs says

      October 4, 2015 at 10:32 am

      That’s what I like to hear. Thanks Michelle.

      Dan

      Reply
  22. Glen says

    May 14, 2015 at 9:55 am

    Have been trying to find a recipe for South Indian Garlic Chilli similar to that of my favourite local curry house, and this is actually tastier IMO. great recipe thank you

    Reply
    • Dan Toombs says

      October 4, 2015 at 10:34 am

      Thank you very much Glen. I’m really glad you like it.

      Thanks
      Dan

      Reply
  23. Paul Teehan says

    June 30, 2015 at 3:33 pm

    Cooked this after perfecting the base sauce, family think I cheated and simply plated up a takeaway lol.
    Added fresh onions and a green pepper to it, it went down a treat. Absolutely glad I googled takeaway curry recipe and stumbled on this site.

    Cheers mate

    Reply
    • Dan Toombs says

      July 10, 2015 at 7:10 pm

      Thanks very much Paul

      I have a lot more recipes coming so please keep in touch.

      Cheers
      Dan

      Reply
  24. Mary Goldie says

    July 19, 2015 at 4:14 pm

    I am about to make this for the second time in a month today! I lived in London for three years and struggle to find curries as good as the ones I had there back here in the United States (I live in New Orleans). I’ve tinkered with lots of different curry recipes and yours are the best I have found online so far! Never thought I could make such a good curry without coconut milk! Thanks for the recipes!

    Reply
    • Dan Toombs says

      July 20, 2015 at 7:24 pm

      Thank you Mary. Really glad you liked the recipe. 🙂

      Dan

      Reply
  25. David says

    August 21, 2015 at 8:57 pm

    Impressive stuff. Best homemade version of this type of curry I’ve had, and the chicken breast didn’t end up too dry or rubbery, as can happen when using standard non-treated stuff.

    Look forward to trying some of the other recipes now I’ve got the sauce made up!

    Reply
    • Dan Toombs says

      October 4, 2015 at 8:18 am

      Hi David

      Really glad you liked the recipe. Thanks for stopping by.

      Dan

      Reply
  26. Andrew dixon says

    September 11, 2015 at 6:08 pm

    Cooking it tomorrow can’t wait great recipes love your site

    Reply
    • Dan Toombs says

      September 18, 2015 at 11:13 am

      Thanks Andrew. Hope you enjoy it.

      Dan

      Reply
  27. plasterers bristol says

    November 2, 2015 at 4:59 pm

    Caw this sounds nice. Thanks for posting this up.

    Simon

    Reply
  28. Stuart says

    January 4, 2016 at 7:48 pm

    I tried the madras with the small batch sauce which was great, I then made a large batch of the sauce (i got 4 litres!) and made this curry, all I can say is this is another level! I’ve wanted to cook these kinds of curry’s at home for ages and this is by far the best home made curry I’ve ever made! I think I will have to invest in the ebook now, thanks for great recipes, can’t wait to try my next one now.
    Thanks again 🙂

    Reply
    • Dan Toombs says

      February 8, 2016 at 3:24 pm

      Thank you very much Stuart. Really glad you like the recipe.

      Dan

      Reply
  29. Dan says

    January 22, 2016 at 3:37 pm

    Hello Dan,

    Looking forward to trying your chicken chili garlic. Why do you use the dried garlic flakes instead of just adding additional fresh garlic?

    Regards,

    Dan

    Reply
    • Dan Toombs says

      February 27, 2016 at 3:42 pm

      Hi Dan

      The dried garlic flakes add a completely different flavour. That dish has garlic in three ways. You have the garlic paste, the lightly fried garlic slivers and then the dried. They all work really well together and give the dish more dept.

      Thanks
      Dan

      Reply
      • Mike Warden says

        November 14, 2016 at 4:50 pm

        Just to clarify; should step 7 read “Add the dried garlic flakes” (rather than garlic slivers) ?
        I got confused, as the slivers were used in steps 2/3.

        Reply
        • Dan Toombs says

          November 18, 2016 at 9:09 am

          Hi Mike

          That’s right. Thanks for noticing. I have a few amendments to make.

          Cheers,
          Dan

          Reply
          • Mike Warden says

            November 18, 2016 at 1:54 pm

            No worries. It turned out wonderful anyway, although the house smelled like a curry house for days after lol.

            I also purchased your eBook on Kindle – does this page predate, or supersede the same dish in there?

  30. Garry says

    January 24, 2016 at 4:22 pm

    I made a double batch of this on Friday night. I’ve got large hands and don’t like measurements as imprecise as a “handful”, so I used 200g of dried chilli flakes (100g/batch). It still looked like I’d added too much but a quick taste test was fine! I took some to my brother and sister-in-law’s last night and it got polished off *really* fast – definitely making this again!! The rest was split into portions and went into the freezer – that’s a weeks’ worth of dinners sorted 🙂

    Reply
    • Dan Toombs says

      February 12, 2016 at 12:32 pm

      Great to hear Garry. Really glad you like the recipe. 🙂

      Dan

      Reply
  31. Tobias Lindblom says

    February 4, 2016 at 8:46 pm

    This was great. I cut down on the heat since my wife don’t like it to spicy. I was still a great taste over all. 5 stars for a home made curry. Thank you!

    Reply
    • Dan Toombs says

      February 5, 2016 at 1:37 pm

      Thank you Tobias. Really glad you liked the recipe.

      Dan

      Reply
  32. Wayne says

    October 8, 2016 at 7:31 pm

    Just made a large a large batch of curry base sauce, then made this. Oh my, so good!! My belly is full and my mouth is still burny, but all I can think about is what to make next with the rest of the base sauce. Any recommendations?

    Reply
    • Dan Toombs says

      October 11, 2016 at 12:21 pm

      Hi Wayne

      Thank you very much. Try them all! 🙂

      Dan

      Reply
  33. Lawrence says

    January 3, 2017 at 10:22 pm

    Going to try to make this dish. On the pictures it says “add the dried garlic flakes with the tomato paste and corriader ” but in the instructions it states that the dried garlic flakes are not added until the final step. Please can you confirm when to add the dried garlic flakes? Also on the cooking instructions it states that the dish takes 20 mins to cook but the step by step instructions do not appear to take that long ? Do I need to follow the instruction until all the main ingredients are added and then heat for 10 / 15 minutes?

    Reply
    • Dan Toombs says

      January 11, 2017 at 8:08 pm

      Hi Lawrence

      Sorry, that was a typo. You add the dried garlic flakes at the end. They are really just a garnish but they are also good. I make this curry in about ten minutes. If you can finish it quicker than the 20 minutes I mention in the recipe, why not?

      Thanks,
      Dan

      Reply
  34. Sue says

    January 6, 2017 at 6:25 pm

    I was after a garlic sauce similar to one served in a restaurant we used to visit( now closed). Followed the recipe except for only adding half a chilli & warming paneer in the sauce just before serving.( we’re veggies) I made the curry powder but used shop bought tandoori powder as I’ve loads of it & it was gorgeous!! Served with sag aloo, rice, naan & lager. Stuffed , content & bracing myself for the run I’ll need to burn it off tomorrow. So worth it. Thank you!!!

    Reply
    • Dan Toombs says

      January 6, 2017 at 8:49 pm

      Thank you very much Sue. I’m really happy you liked the recipe. It’s one of my favourites.

      Dan

      Reply
  35. Lawrence says

    January 6, 2017 at 9:47 pm

    Hi Dan,

    I am looking forward to trying to make this. I am quite new to cooking so was wondering if you could clear up a couple of queries. In the pictures it says to add the dried garlic flakes with the corrianda and tomato paste but in the instructions is says to add the dried garlic flakes at the very end. Can you please confirm.

    Also it says that the dish takes 20mins to cook but the instructions seem a lot quicker. Should I follow t.he instructions to get all the ingredients in then heat for 10/15 minutes? Sorry this may sound like a silly question but just want to get it right.

    Reply
    • Dan Toombs says

      January 7, 2017 at 10:37 am

      Hi Lawrence

      To be honest, I make this dish in about ten minutes. I just say 20 minutes so that people can plan ahead, especially if they are not used to cooking curries in this way. The chilli flakes can be added at any time though I do like to add a few more at the end for garnish. Hope this helps and good luck. There really are no rules. Just go for it. 🙂

      Cheers,
      Dan

      Reply
  36. Roy Witteveen says

    August 21, 2017 at 7:22 am

    Dan, so glad I found your blog. We lived in the UK for 16 years and are now back in the Netherlands where you just don’t find a good BIR curry. So I decided I would just have to do it myself and with your guidance I surprised the missus with a perfect South Indian garlic chilly king prawn curry. Made your spice mixtures and your large batch base gravy. Your book is on its way and I consider this the start of the rest of my curry live. One question: in curry houses you often see that the oil comes out of the base sauce but in your recipe (and also in the pictures) the oil remained in emulsion. Did I do something wrong our is your base gravy just the best there is? Roy Witteveen Utrecht Netherlands

    Reply
    • Dan Toombs says

      October 17, 2017 at 10:51 pm

      Hi Roy

      Thank you very much. Often at restaurants and takeaways, the chefs use a lot more oil. I use a lot of oil but tend to skim it off the top before serving for health reasons. Hope this helps. Thank you very much for purchasing my book. I’m glad you are enjoying the recipes.

      Dan

      Reply
  37. Jordan O'Halloran says

    August 31, 2017 at 1:37 pm

    Hi Dan,

    A friend of mine introduced me to your cooking and it’s brilliant! I’ve got your book and am enjoying working through it. For this recipe can i just exactly double anything to make a larger portion or is there anything that would need reducing or increasing?

    Kind regards

    Jordan

    Reply
    • Dan Toombs says

      September 7, 2017 at 9:38 am

      Hi Jordan

      Thank you very much for purchasing my cookbook. I hope you enjoy the book and recipes. You can certainly double the recipe. I do this all the time. I’ve made the same curry for 30 people. Good luck with it.

      Dan

      Reply
  38. Lisa says

    October 30, 2017 at 6:59 pm

    Hi
    Can I use tomato purée rather than paste??
    Thanks

    Reply
    • Dan Toombs says

      November 2, 2017 at 2:28 pm

      Hi Lisa

      Yes! No problem.

      Thanks,
      Dan

      Reply
  39. Guy says

    November 17, 2017 at 2:56 pm

    Ive been cooking your amazing curries for over 2 years now for our touring bands and my family. I have always been looking for the ultimate curry recipes which I found with you. Thank you for sharing the secrets that had eluded me for years.
    Kind regards,
    Guy

    Reply
    • Dan Toombs says

      February 5, 2018 at 7:09 pm

      Great to hear Guy. Thank you.

      Dan

      Reply
  40. Ryan Francis says

    May 28, 2018 at 11:06 am

    I bought your book and have had quiet a lot of success however I failed on this one. The curry ended up with a terrible bitter after taste. I was very careful not to burn the garlic so not sure what happened.

    Ryan

    Reply
    • Dan Toombs says

      January 21, 2019 at 2:06 pm

      Hi Ryan

      Thanks for getting in touch. Without see the ingredients you used, it’s hard to say. That said, many people find certain spicy terribly bitter. The common problem spices are turmeric, fenugreek and cumin. I’m not sure if you made my homemade curry powder and tandoori powder but both of these recipes call for those spices. Shop bought spice powders also often include them. I recommend trying each of the above spice to see if any of them gives you that bitter flavour you don’t like.

      Thanks,
      Dan

      Reply
  41. DAVE STORR says

    November 4, 2018 at 8:50 am

    THIS IS THE BEST, MADE THIS FOR A BONFIRE NIGHT PARTY. EVERBODY THOUGHT IT WAS FANTASTIC !!! ANOTHER GREAT ONE DAN KEEP IT UP MATE

    Reply
    • Dan Toombs says

      December 13, 2018 at 11:19 am

      Great to hear Dave! Thank you.

      Dan

      Reply
  42. Natalie says

    February 28, 2019 at 11:52 am

    Hi. The links to your curry power are not working. I’ve made your madras powder before. Is it this one? Also have lots of curry sauce and tandoori powder! I make a lot of your curries and they’re amazing!

    Reply
    • Dan Toombs says

      February 28, 2019 at 10:07 pm

      Hi Natalie

      Thanks for letting me know. The link works now. 🙂

      Dan

      Reply
  43. Natalie says

    March 1, 2019 at 1:30 pm

    Thanks. I’ve got that already so will try this dish tonight!

    Reply
  44. Dan Toombs says

    April 7, 2020 at 7:22 am

    Hi Chris

    Thank you very much for letting me know. I’m not sure what happened there. For the time being, I have replaced the it with the ingredients and method from my cookbook. It still needs some work to fit in better with the blog but you should be able to use that recipe.
    Cheers,
    Dan

    Reply
  45. mohan says

    May 15, 2020 at 5:43 am

    These are simple and fast to prepare and everyone enjoyed them!

    Reply
    • Dan Toombs says

      May 15, 2020 at 12:26 pm

      Hi
      That is great to hear, I am glad everybody was happy!
      Dan

      Reply
    • Dan Toombs says

      May 16, 2020 at 7:12 am

      Hi
      Great to know, thanks for your message.
      Dan

      Reply
  46. matt says

    July 28, 2020 at 1:09 pm

    Hello Dan,
    I’m in the US and we don’t have “curry houses” per se. We have a few really good Indian restaurants, but not many—and I live in San Francisco.

    I haven’t tried the recipe yet. I’m more of a read through before you cook, kind of guy. That being said, I sat down and read parts of your first book and found myself getting really hungry for Indian food. This is one of the recipes that sounded good and I would like to try it soon.

    My question has to do with your instructions above. In your list of ingredients, you mention 15 garlic cloves, slivered. but in the photos, it looks like you have “dried garlic slivers,” that you added toward the end. Do you divide the garlic slivers? And how do you dry them? I assume that one fries them first, then lays them on paper towels, but you know what happens when one assumes…

    Thank you,
    Matt, SF

    Reply
    • Dan Toombs says

      July 28, 2020 at 3:02 pm

      Hi Matt
      You can use fresh garlic cook into slithers and that will work fine. Over here we can get dried garlic flakes in Asian food stores which are inexpensive and I use them a lot.
      I am pretty sure you will be able to get them in SF at one of the Chinese stores.
      I hope you enjoy my recipes when you get round to making them.
      Thanks very much.
      Dan

      Reply
      • matt says

        July 29, 2020 at 1:18 am

        Thank you! Can’t wait to try it.

        Reply
        • Dan Toombs says

          August 10, 2020 at 6:46 am

          That’s great!
          Thanks
          Dan

          Reply
  47. Gareth says

    August 29, 2020 at 12:15 am

    Mate, that was an epic curry

    Only thing I miss about the UK is a good curry, Australia really doesn’t have many if any decent curry houses. I went for the chilli garlic chicken recipe and it was faultless. Made a big batch of curry sauce so now have enough base sauce for more curries over the next month with Friday or Saturday’s Back to curry night now 👍🏻
    I’ll be buying your books as you’ve passed the test 😂
    All the best from the Wood clan in Australia

    Reply
    • Dan Toombs says

      August 30, 2020 at 6:37 pm

      Hi Gareth
      Great to hear, thank you very much.
      Dan

      Reply
  48. kat says

    February 27, 2021 at 8:25 pm

    I don’t know if i’m being a bit daft but following this recipe and it doesn’t mention adding in the chicken??

    Reply
    • Dan Toombs says

      February 28, 2021 at 8:40 am

      Thank you for noticing! I showed adding the chicken in the images but didn’t mention in the written instructions. Add it after the base sauce, I have updated the recipe instructions.
      Dan

      Reply

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