Chicken Bangalore Phall

Great taste but very hot

Serves 4-6 (Estimated) Rating 5 (1-5)

Prep Time 10 Minutes Cooking Time 60 Minutes

2 Teaspoon Curry Powder
3 Teaspoons Chilli Powder
1/4 Onion finely chopped
5 Tablespoons Vegetable Oil
4 Cloves Crushed Garlic
6cm Root Ginger grated
12 Finely Chopped Hot Chillies
3 Chicken Breasts Diced
220ml Masala Gravy (see recipe)
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Masala
Make a paste of the curry powder and chilli powder with a little water.
Fry the onion until translucent in the vegetable oil then add the garlic ginger and chillies.
Stir fry on medium for a further 5 minutes.
Add the curry and chilli powder paste and stir in and fry for a further 30 seconds.
Add the Chicken pieces and seal well on all sides.
Add half the Masala Gravy and simmer for 20 minutes or until the Chicken is cooked stirring constantly.
If needed add more masala gravy and water to prevent the curry becoming too thick or dry.
Now add the finely chopped coriander leaves and cook for a further minute.
Remove from heat and stir in the Garam Masala.
Serve with the whole coriander leaves sprinkled over the top.