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In this episode of cooking with Lynn on a Sunday, I show you how to make THE BEST Garlic chilli chicken you will ever ever taste, I guarantee it Ingredients: 1 x Kg Chicken ( breast or thighs) skinless and boned if using thighs 450g white onions 500 ml onion water after boiling onions 2 tbsp oil for frying off garlic 150 ml oil for frying onions 6 tbsp tomato puree ( watered down slightly for ease of pouring) 12x green finger chillies 1 x star anise Small cinnamon stick 4 x tbsp garlic paste 8 x garlic cloves ( thinly sliced) 2 x tbsp curry powder 2 x tsp garam masala 1 x tsp tumeric 1/2 x tbsp tandoori masala powder 2 x tbsp coconut milk powder 1 tsp hot chilli powder 1 x tsp hot chilli flakes 2 x tsp bright red Kashmiri chilli powder 1 x tbsp mango chutney Approx 1/2 tsp salt to taste Coriander to garnish Recipe: 1. Chop or cut chicken into bite size pieces 2. Peel onions and boil for 10 mins 3. Drain onions and remember to retain 500 ml of onion water for the gravy, blend the onions into a smooth paste, and set aside 4. Top and tail 12 green finger chilli’s, add to hot pan without oil and char, take out and set aside 5. Add approx 2 tbsp oil and gently fry the sliced fresh garlic until they resemble toasted almonds, take out and set aside 6. Add and heat 150 ml oil then add the onion paste and cook for approx 8-10 mins with the lid on 7. Add the star anise, cinnamon stick, and garlic paste 8. Add all the spices listed above 9. Add tomato puree with the added water, stir in 10. Add chicken, coat with sauce 11. Add the onion water , mix that together gently to avoid too much splatter 12. Cook for approx 10 mins with the lid on 13. Add chilli and sliced fried garlic , and cook down for another 10 mins with the lid off 14. Add mango chutney 15. Add salt to taste Serve and garnish with plenty of coriander Enjoy ☺️ Facebook and Instagram: Rob and Lynn On Tour Email: [email protected] SHOP: https://www.ajtypesettersdesigntoprin... Theme Tune : Blue Mountains- Gabriel Witcher