The Assmaster     


DescriptionFirey, spicy , that
Curry TypeChicken
StrengthHot
DifficultyEasy to moderate
SourceYears of experimenting.
VegetarianNo
VeganNo
Time to prepare20 mins
Time to cook40 mins
No. of servings4
IngredientsI large onion finely chopped
4 cloves garlic crushed
50g fresh grated ginger
tablespoon mixed peppercorns crushed
Teaspoon Salt
2 tablespoons turmeric
1 tablespoon paprika
1 tablespoon mustard seeds
1 tablespoon fennel seeds
4 tablespoon extra hot curry paste
1 tin chopped tomatoes
1/2 tin coconut milk
100g fresh chopped coriander
20 - 30 finely chopped chillies (red)
750g diced chicken breast
200g sliced mushrooms
Long grain rice.
InstructionsI always make this in a wok although a large pan will do.

Fry the chicken pieces in a little sesame oil (any oil will do but the sesame is a welcome additional flavour)for 2 mins then add the onion and mushrooms.
Fry for a further 5-6 mins or until the chicken is sealed and begins to brown.
Add the curry paste and fry for a further 2 mins.
Add the chopped tomatoes and stir until the paste has been absorbed.
Next add the chillies, paprika, turmeric, ginger, mustard seeds, fennel seeds, peppercorns, garlic, salt and mix well until.
Simmer for 15 mins on a low heat.
Add the chopped coriander and the coconut milk and simmer for a final 15 mins.
The rice.
Wash rice in several changes of water to remove excess starch.
Boil a large pan of water and add the rice, a pinch of salt and a teaspoon of tumeric. Bring back to the boil and simmer for 20 mins under cover.
Drain rice well and place in a preheated oven (medium) for 15 mins stirring every 5, this dries the rice, a pain in the ass I know but I find it makes all the difference.
Serve the curry over the rice with a few fresh coriander leaves for presentation.
NotesE mail me and let me know what you think if you like!
barryareef@hotmail.com
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