British Army Chicken Vindaloo     

DescriptionNuclear, Biological, Chemical Warfare
Curry TypeVindaloo
SourceMarchar Gibson
Time to prepareUnspecified
Time to cook24 hours
No. of servings4
IngredientsOlive Oil
Large bunch of Coriander
Good sized piece of Ginger
1 Bulb of Garlic
3 Green Chillies
3 Red Chillies
6 Chicken Breasts
2 Large Onions
1 Jar of PATAKS Vindaloo Curry Paste
Garam Massala
1 Tin of New Potatoes
2 Tins of Sliced Mushrooms
Maldon Sea Salt
Ground Black Pepper
1 Punnet of Cherry Tomatoes
1 Tin of Chopped Tomatoes
Habanero Tabasco Sauce
1 Refrigerated Andrex (2 for the larger person)
InstructionsAdd the coriander, garlic, ginger and chillies to a food processor andblitz until finely chopped. Add some olive oil in a large pan and heat on high. Roughly chop the onions and the chicken breasts. Fry the onions for a minute and than add the your finely chopped herb mixture, cook for a further minute and then add your chicken.

Once the chicken is sealed add the jar of PATAKS paste and cook on high for a couple of minutes. Turn down heat and add the tinned tomatoes, mushrooms, potatoes, vinegar, salt, pepper and tabasco sauce. Combine all ingredients and turn heat down as low as it will go. Leave to bubble for 24 hours.

Five minutes before serving add the garam massala and halved cherry tomatoes.
NotesServe with plain basmati rice and a tall stein of Bitburger Pils. Sleep as close to the fridge as you feel you need to.......ENJOY!!!!!

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Death by Curry