Recipe: 6 Chilli Curry

This made a very spicy curry with a tangy sweet flavour.

Ingredients (serves 2 large portions)

1 chicken breast
1 large onion or 2 small
4 cloves of garlic
1.5 inch ginger
1 red bell pepper
3 tsp mustard seeds
4 tbsp White Wine Vinegar
5 tbsp Vegetable Oil
1 tbsp tomato sauce
1 tin (400g) chopped tomato
150ml water
1 tsp garlic paste
2 tsp tomato paste


(Spice Mix)
1 tsp fenugreek seeds
2 tbsp paprika
1 tsp garam masala
1 tsp cumin
1 tsp tumeric
1/2 tsp asefotida

(Chilli Mix)
12 slices of hot and sweet red Jalapenos
1 Fresno Chilli
2 Finger Chillies
2 Birds Eye Chillies
1 Scotch Bonnet
1 Dried Naga Jolokia
2 tsp coriander seeds
1 tsp Fennell seeds
1 1/2 tsp fenugreek leaves
3 tbsp Curry leaves


Preperation


Spice Mix
Dry fry the fenugreek seeds on a low heat till they start to turn colour then grind to a powder.

Chilli Mix
Coarsely grind the coriander seeds
Chop then dry fry the Naga Chilli for a couple of minutes then grind to a powder and try nit to inhale any of it.
Finely slice the Birds Eye Chilies and the Scotch Bonnet.
Half the Finger Chillies down the length and then chop in half.
Thickly slice the Fresno.


Finely chop and dice half (or one) of the onion. Thickly slice the other half.
Finely slice the garlic cloves.
Finely chop and dice the ginger.
Slice the bell pepper.
Dice the chicken.


Cooking

Heat the vegetable oil up and fry the ginger and garlic for a couple of minutes then add the onion and the chicken.
When the onions start getting soft, throw in the mustard seeds and fry for a further minute.
Add in the tomato paste and tomato sauce and fry it out for a about four minutes before adding the spice mix.
Fry out for a further two minutes before adding the chopped tomatoes, white wine vinegar, and water.
Throw in the chilli mix and leave to simmer.
Towards the end when almost at the desired consistancy (20-30 minutes or so depending on heat), chop in some corriander and leaving some to sprinkle on later as a garnish and continue to simmer till done.


I rarely use the exact same ingredients twice and always play around with quantities but most look something like this. Fenugreek is a must though and I like the texture you get from mustard seeds. Hold back on the chillies if you don't quite like them spicy.