Optional: add salt to taste, add some fresh coriander stalks if you've got some to use up, add more chillies or some cayenne pepper if you want more heat - although you can always add more heat to the dish later if you choose.
You can store the sauce in the fridge and can now use the sauce in multiple ways, for example, I added some chopped roasted aubergine to some, some cooked mushrooms to another batch, and I cooked some eggs into some of the sauce on another day.
To make a chicken curry:
Optional: add coconut milk, buttermilk or yoghurt (off the heat) of you would like a creamy sauce
Using a combination of fresh and dry spices really do help keep the chicken tender and moist. Make sure to use chicken thighs as this cut is harder to dry out.
This recipe gives you baseline quantities for fresh ginger and chilli. After you make the first batch you can change the quantities to your own liking.
If you don’t have a BBQ simply bake in the oven!