Hot Chili Chicken

Hot.  Damn hot.

Hot Chili Chicken

Ingredients:

30ml / 2 tbsp tomato puree
2 garlic cloves, roughly chopped
2 fresh green chilies, roughly chopped
5 dried red chilies
1/4 tsp sugar
1 tsp chili powder
1/2 tsp paprika
15ml / 1 tbsp curry paste
1 tbsp olive oil
1/2 tsp cumin seeds
1 onion, finely chopped
2 bay leaves
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground turmeric
400g can chopped tomatoes
150ml / 2/3 cup water
8 chicken thighs, skinned
1 tsp garam masala (or to taste)
sliced green chilies, to garnish

1. Put the tomato puree, chopped garlic cloves, fresh green chilies and the dried red chilies into a food processor or blender.  Add the sugar, chili powder, paprika and curry paste and process all the ingredients to a smooth paste.
2. Heat the oil in a large heavy-based saucepan and fry the cumin seeds for 2 minutes.  Add the onion and bay leaves and fry for about 5 minutes.
3. Add the chili paste and fry for 2-3 minutes (be careful, the fumes are intense).  Add the coriander, cumin and turmeric and cook for 2 minutes.  Add the tomatoes and water.  Bring to the boil and simmer for 5 minutes until the sauce thickens.
4. Add the chicken and garam masala.  Cover and simmer for 25-30 minutes until the chicken is tender.  Garnish with sliced green chilies and serve on basmati rice with natural yoghurt or cucumber available.

Adapted from Healthy Indian Cooking by Shehzad Husain and Manisha Kanani.