This delicious curry is a street food masterpiece, the brainchild of Spice Mountain’s good friend Enzo, and the genuine article can be found at the Curry Shack on London’s South Bank. This recipe is adapted from Enzo’s for home cooking. It is cooked somewhat differently to a ‘regular’ curry, giving it a fresher flavour and vibrant red colour. Much of the heat comes from Scotch Bonnet chillies, and the use of fresh thyme works wonders. While the curry is great served with rice, it also goes really well with a jacket potato, so is a great idea for Bonfire Night!
01.
Ingredients
500g boneless, skinless chicken thighs
2 large green peppers, roughly chopped
2 large red peppers, roughly chopped
3 Scotch Bonnet chillies
1tbs Garlic & Ginger paste
about a dozen sticks of fresh thyme, the fresher the better
2tsp paprika
1tsp turmeric
4tsp Spice Mountain Cajun Seasoning
1tsp cayenne pepper
2tsp Spice Mountain Poudre de Colombo
1 tin chopped tomatoes
3 tsp tomato puree
salt to taste
02.
Method
- Heat 2tbs oil in a sturdy pan, and add the cayenne pepper and the Scotch Bonnets, which you have slit with a sharp knife. Give this a stir, then add the chicken thighs.
- Season with salt and fry for a minute or so before adding the garlic & ginger puree. Now keep frying, stirring well to coat the chicken with the puree, and add the thyme.
- Next add all the spices, with a good splash of water to stop them burning, and keep stirring the pan, again to make sure the chicken is well coated with the spices, before adding the peppers, the tomato paste and the tin of chopped tomatoes.
- Add a teaspoon of sugar, give the pan another good stir, then add enough water to cover the chicken and peppers.
- Simmer for 30-40 minutes, until the sauce has thickened and the spices and chicken have thoroughly cooked through, adding a little more water if necessary.
