March 13, 2018 - Comments Off on Curry voor dare devils! Who is up for a challenge?

Curry voor dare devils! Who is up for a challenge?

Whether you eat this curry cold or hot, there is a guaranteed heatwave coming for you! This is a curry that is bound to make you sweat. Left-overs? No problem! Just use them for lunch the next day in a wrap.

The recipe is originally from the Baker Brothers. They made this delicious curry with lamb. I am not a big fan of lamb so I decided to use chicken. I tried fish too but that wasn't a big success.

When spicy food is not really your thing, you could always choose to add fewer peppers or remove the peppers before serving. If it is still a bit much, you can try this glow bowl.

What do you need?

c.a. 4 servings

For the Curry:

  • 500 grams chicken breast diced
  • 4 tablespoons of olive oil
  • 2 large onions cut in half rings.
  • 6 cloves of garlic roughly chopped
  • 8 centimetres finely diced ginger
  • 3 madame Jeanette/Suriname yellow peppers. (whole, no cutting!)
  • 2 teaspoons of hot curry powder
  • 1 teaspoon Curcuma
  • 250 ml water (maybe a little more if the sauce thickens too much)
  • 1 large tin of beans. (black-eyed beans or black beans)
  • 1 casserole.
  • A little Greek yoghurt for garnish
  • Naan bread. (optional)

For the mango salad

  • 1 red onion cut in half rings
  • Juice of 2 limes
  • 2 mangos thinly sliced. (bite-size)
  • handful of  coriander

Mango salad!

How to?

The curry:

  1. Heat the olive oil in your casserole.
  2. Add onions and let simmer until they are golden brown (about 15 minutes)
  3. Add garlic and ginger and stir for about 30 seconds
  4. Put the madame Jeanettes, curry powder and curcuma in as well and fry for 2-3 minutes. Then add the chicken.
  5. Add water and let simmer for 30-45 minutes. Check every once in a while to see if there is still enough liquid in the pan. Add some water if all juice is evaporated.
  6. Warning! If you don't want your curry too spicy, this is the moment to take out the peppers. When Curry is almost done stir in the beans and cook for a couple more minutes to thoroughly heat the beans. Meanwhile, start on the mango salad.

The mango salad:

  1. Put the lime juice and red onion in a bowl and let marinate. (c.a.2 minutes)
  2. Add Mango and coriander and put in the fridge to marinate for a couple of minutes
  3. When the curry is ready, scoop some on a nice plate, top it off with some mango salad and greek yoghurt. Serve with a naan bread

Enjoy and good luck!

May the odds be ever in your favour.


Published by: SanenChris in Uncategorized