This speedy gunpowder chicken recipe appeared in last month's Delicious magazine in association with Waitrose, and isn't on either website as I post this.
There's minimal prep and the curry is ready to eat in 45 minutes! For such a quick curry the depth of flavour is amazing...it has a delicious warmth with a bit of spice. We love it and will definitely be making it again and again.
Tips
- Make your own gunpowder spice blend: mix 1 tbsp each of Kashmiri chilli powder, turmeric and gram flour, plus 1 tsp garam masala.
- This speedy gunpowder chicken recipe is easily adapted if you're cooking for less or more people.
Featured comment
"very nice."
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How to make this Speedy Gunpowder Chicken
Ingredients
- 800g skinless boneless chicken thighs, cut into bite size chunks
- 3 tbsp + 1 tsp gunpowder spice blend (see Tips)
- 80g coconut oil
- 2 small onions, finely sliced
- 25g fresh ginger, finely chopped
- 5 cloves garlic, finely chopped
- 140g tomato puree
- 500ml chicken stock (made using 1 chicken stock cube or pot)
- 200ml full fat coconut milk
- salt and freshly ground black pepper
- 1 green chilli, sliced, to garnish
- coriander leaves, to garnish
To serve:
- greek yogurt
- 300g basmati rice, cooked
Instructions
- Put the chunks of chicken in a large bowl, add the gunpowder spice mix and massage it into the meat, then set aside.
- Heat the oil in a wide saucepan or casserole over a medium heat. Add the onions, ginger and garlic, then cook, stirring, for 10 minutes or until fragrant and the onion has softened. Add the chicken and increase the heat to high. Cook, stirring often and using tongs to turn the chicken, for 5 to 6 minutes, until the chicken is browned all over.
- Stir in the tomato puree, then add the stock and coconut milk and simmer rapidly for 15 minutes until the chicken is cooked through. Season with salt and freshly ground black pepper, and scatter with the sliced chilli and coriander leaves. Serve with yogurt and rice.
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Speedy Gunpowder Chicken
Equipment
Ingredients
- 800 g (1.8 lb) skinless boneless chicken thighs cut into bite size chunks
- 3 tbsp + 1 tsp gunpowder spice blend (see Notes)
- 80 g (2.8 oz) coconut oil
- 2 small onions finely sliced
- 25 g (0.9 oz) fresh ginger finely chopped
- 5 cloves garlic finely chopped
- 140 g (4.9 oz) tomato puree
- 500 ml (2 cups) chicken stock (made using 1 chicken stock cube or pot)
- 200 ml (⅞ cup) full fat coconut milk
- salt and freshly ground black pepper
- 1 1 green chilli sliced, to garnish
- coriander leaves to garnish
To serve:
- greek yogurt
- 300g (10.6 oz) basmati rice cooked
Instructions
- Put the chunks of chicken in a large bowl, add the gunpowder spice mix and massage it into the meat, then set aside.
- Heat the oil in a wide saucepan or casserole over a medium heat. Add the onions, ginger and garlic, then cook, stirring, for 10 minutes or until fragrant and the onion has softened. Add the chicken and increase the heat to high. Cook, stirring often and using tongs to turn the chicken, for 5 to 6 minutes, until the chicken is browned all over.
- Stir in the tomato puree, then add the stock and coconut milk and simmer rapidly for 15 minutes until the chicken is cooked through. Season with salt and freshly ground black pepper, and scatter with the sliced chilli and coriander leaves. Serve with yogurt and rice.
Notes
- Make your own gunpowder spice blend: mix 1 tbsp each of Kashmiri chilli powder, turmeric and gram flour, plus 1 tsp garam masala.
- This speedy gunpowder chicken recipe is easily adapted if you're cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
andy says
very nice.
Deborah says
Thanks Andy!