Red chicken stir-fry


It is the middle of winter and I am living on spicy food in an attempt to warm up.  The colour and flavour of this lovely red stir-fry does a pretty good job of reminding me of summer, and it's easy to whip up with my Bombay Bottle Masala.  If you don't have yours yet, try and use another good fresh curry powder instead, or a combination of red chilli, turmeric and cumin powders.

To serve four you will need:

500 grams of chopped chicken (I used thigh fillet)

3 tablespoons of oil 

I red onion, finely chopped or grated

 2 cloves of garlic, crushed

1-2 green chillies, chopped

1/2 a teaspoon of cumin seeds (optional)

2 tomatoes, finely chopped or grated

1 tablespoon of Bombay Bottle Masala

1 heaped teaspoon of hot paprika or kashmiri chilli powder

1/2 teaspoon of salt 

1/2 teaspoon of sugar

1 crumbled up stock cube

1 heaped tablespoon of tomato paste

1 teaspoon of tamarind paste (or squeeze in some lemon juice instead)

Start by heating a tablespoon of the oil in a large heavy based frying pan.  Add the chicken pieces - not all at once, brown them in batches and set aside.

In the same pan add the rest of the oil, then add the onion and start to brown, followed by the garlic, green chilli and cumin seeds if you are using them.  After 8-10 minutes, add the tomatoes, spice powders, salt, sugar and stock cube and stir-fry for a few minutes until the tomatoes are mushy and the whole mixture looks glossy.  Add the tomato paste and stir well, then tip in the chicken and stir-fry for a couple of minutes until done.

At the end, add a bit of tamarind paste or lemon juice and taste to ensure there is enough salt and sugar to balance the flavours.  Garnish with lots of fresh coriander leaves before serving.