Piri Piri Chile Sauce:

1. In a spice grinder, grind the chiles to a powder.

2. Heat the oil in a pot over medium-low heat. Add the chile powder, onion, garlic and ginger. Fry for 6 or 7 minutes until the onions are tender, stirring often. Remove from heat and let cool.

3. Put the cooked chile-onion paste into a food processor and process  until smooth. Add the remaining ingredients. Process until thoroughly blended.

Piri Piri Chicken Curry:

1. Heat the oil in a pot over medium-low heat. Add the cumin seeds and fry for a minute or two until their aroma rises. Add the onion and pepper slices and fry until they are lightly caramelized. Add the turmeric, tomatoes, the Piri Piri Chile Sauce and ½ cup of water. Cook until the tomatoes start to turn pulpy.

​2. Add the chicken and salt to the pot. Cover, reduce heat to low and cook the curry until the chicken is done. Adjust the salt if desired. Garnish with cilantro sprigs.


- Serve with plain rice or Chapatis.

- To make this sauce more authentic, use 3 tablespoons of dried piri piri chiles. I reduced the amount in my sauce to lessen the heat and save the small amount I brought back from India.

- This sauce is excellent when prawns, firm white fish or chicken are marinated in it then grilled.

- Refrigerate any unused sauce for up to a week.


2 Tbs oil

1 Tbs cumin seeds

1 large onion, thinly sliced

1 red bell pepper, thinly sliced

1/4 tsp turmeric

4 roma tomatoes, chopped

1 lb boneless chicken breast, cut into bite-sized pieces

1/4 cup Piri Piri Chile Sauce (recipe below)

3/4 tsp salt


Piri Piri Chile Sauce:

2 Tbs whole dried piri piri chiles

1/4 cup olive oil

1 red onion, chopped

4 cloves garlic, minced

1-inch piece ginger, minced

1 1/2 Tbs tomato paste

2 tsp paprika

4 Tbs lemon juice

2 tsp sea salt

1 Tbs sugar

Piri Piri Chicken Curry [Indian Chicken recipe]

My recipe for Piri Piri Chicken Curry is a very simple Indian recipe made that can be made in one pot with a just few vegetable and Piri Piri Chile Sauce. Just fry the onions and peppers in a small amount of oil, add the chicken and sauce, and you have dinner ready. I serve it with plain rice, Chapatis and Onion Raita on the side to contrast with the heat of the rich curry.