|Description||mental chicken hot & spicey|
|Time to prepare||12 hours|
|Time to cook||3 hours|
|No. of servings||4|
|Ingredients||1 spazmo chicken
1 large onion
1 tsp dried cumin
1 tsp of dried ginger
1 tsp of dried coriander
2 tsp of chilli powder
3 cloves of garlic
8 hot fresh chillis
1 tin of chopped tomatoes
1/2 pint of single cream
|Instructions||Take whole spazmo chicken and marinade for 12 hours in the sauce (recipe to follow.)
Chop onion, add to large pan and fry till golden brown.
Chop garlic and add to onions. Fry till light brown.
Add the cumin, ginger and chilli powder and stir in. fry gently for 2 minutes.
Add tomatoes and bring to the boil.
Dice the carrots and boil for 5 minutes.
Coarsely chop the chillis and add to the pan. Further boil for 5 minutes.
Turn off the heat and add the cream. Stir till all is blended, do not overheat.
Take the sauce and pour over whole chiken. Let the chicken and sauce marinade for 12 hours.
Then cook the chicken in a preheated oven at 180°C for 3 hours.
Serve with spazmati rice and joey nan bread.
|Notes||Delicous. Avoid if not good with very hot curries. Great after lots of beer!
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