What you need:
- 3x and a half chicken breast
- 2x red onions
- 2x brown onion
- 4x shallots
- 1x head of garlic
- 2x Bell peppers
- 4x carrots
- Tomato paste
- 300ml single cream
- 200ml coconut milk
- 400g chopped tomatoes
- Lemon juice
- Oyster sauce
- Hoisin sauce
- Soy sauce
- Onion granules
- Cinnamon
- Fennel seeds
- Allspice
- Garlic granules
- Fenugreek
- Ginger
- Ground coriander
- Coriander leaf
- Star anise
- Cumin
- Turmeric
- Nutmeg
- Cloves
- Smoked paprika
- 2x chicken stock cube
*insert Friday the 13th theme here*
Once everything is diced and Minced, add the star anise, cloves and Fennel seeds to a blender and give it a blast. Add the onions, shallots and carrots to the pot and begin to cook.
Get your aromatics in (the Fennel seed mixture) and keep on sweating down the onions.
Add the chicken and cook until it has some colour around it. From here we add the liquid ingredients then will proceed to simmer them a bit to create a hostage situation.
Go in with the coconut milk, chopped tomatoes and the single cream before adding the Bell peppers. Grab the rest of the sauce additions and add:
- 3x tablespoons of lemon juice
- 2x tablespoons of oyster sauce
- 2x tablespoons of hoisin sauce
- 4x tablespoons of soy sauce
- 3x tablespoons of tomato paste
Stir to combine and simmer the mixture for 10min.
After it's simmered, it's time to get spicy.
Starting with contender number one:
- A moderate amount of ground coriander
- A moderate amount of coriander leaf
- A sprinkle of ginger
- A moderate amount of cinnamon
- A moderate amount of Allspice
- A fuckload of turmeric
- A sprinkle of nutmeg
- A sprinkle of Fenugreek
- A sprinkle of garlic granules
- A sprinkle of onion granules
- A moderate amount of cumin
- A moderate amount of smoked paprika
-
Make up 350ml of chicken stock, mix and simmer for another 10min.
Once done, serve any side dishes and plate the curry.
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