Achari Chicken Curry
Heat Level
🌶️🌶️
Serves
4 people
Prep Time
15 minutes
Cook Time
35 minutes
Method
- Preheat the oven to 170°C (fan) / Gas Mark 5.
- Heat the oil in a large pan over medium to high heat. Add the onion and cook until golden and soft.
- Toss in the chicken pieces and stir. Cook for 5 minutes until just starting to colour.
- In the meantime, blitz the Lime Tickle and coconut milk in a blender until smooth.
- Transfer the chicken into a casserole dish and pour the Lime Tickler and coconut milk over the top. Cook for one hour, or until the chicken is cooked through and the sauce is rich and creamy.
- Season to taste. Serve hot over basmati rice, topped with fresh coriander and a squeeze of lime.
Jam Tip
For an extra kick, stir through a spoonful of Ghost Pepper Chilli Jam just before serving. Use lamb instead of chicken for a tasty twist.
Ingredients
For the curry
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 tbsp Lime Tickle
- 500 g boneless chicken thighs, cut into bite-sized pieces
- 400 ml tin coconut milk (or crème fraiche)
To serve
- Basmati rice
- Fresh coriander leaves
- Lime wedges