Chicken Curry A La Pepe By Carlos Pepe

THIS WAS THE FIRST CURRY I PERFECTED, I KNEW IT WAS A GOOD CURRY AS WE USED TO HAVE CURRY NIGHTS WHEN I LIVED IN LONDON. THE COMPETITION WAS FIERCE, THATS WHERE MY LOVE OF COOKING STARTED AND I CREDIT IT TO MY BROTHER ANSAR, HE WAS THE MASTER AND I LEARNED QUICK. I MADE THIS CURRY AND IT WAS LOVED BY OUR CURRY NIGHT GANG. THIS IS THE ORIGINAL RECIPE, I WROTE FOR A COURSE I WAS DOING AT WORK. I HAVE KEPT THE SPICE LEVELS LOW, FEEL FREE TO INCREASE SLIGHTLY TO YOUR TASTE. YOU CAN SWAP THE TWO GREEN PEPPERS, FOR A BAG OF GREEN BEANS, TOPPED AND TAILED, CUT INTO TWENTY CENTIMETRE STICKS.

INGREDIENTS


• SIX BONELESS CHICKEN BREAST PIECES (1KG0.

• TWO LARGE ONIONS.

• SIX GREEN CHILLIES.

• FIVE CLOVES OF GARLIC.

• ONE TIN OF CHOPPED TOMATOES 400 gms.

• CORN OIL 5oz (or enough to cover or coat onions).

• FRESH CHOPPED CORIANDER (small packet/handful).

• SALT LEVEL TABLESPOON.

• BLACK GROUND PEPPER 1⁄2 TEASPOON.

• GROUND TUMERIC 1⁄2 TEASPOON.

• GROUND CORIANDER ONE LEVEL TABLESPOON.

• GROUND CUMIN ONE LEVEL TABLESPOON.

• GROUND PAPRIKA ONE LEVEL TABLESPOON.

• FOUR BELL PEPPERS, PREFERABLY TWO RED AND TWO GREEN (THE SPANISH VARIETY).

• NATURAL YOGURT THREE TABLESPOONS.

• BOIL HOT WATER IN THE KETTLE.



PREPARATION


• CUT UP CHICKEN INTO BITE SIZE PIECES (TIKKA SIZE)

• CHOP ONION FINELY

• SLICE CHILLIES

• GRATE AND CHOP GARLIC

• PLACE ALL SPICES IN PLATE

• FINELY CHOP THE CORIANDER

• OPEN TIN OF TOMATOES

• CUT THE SPANISH BELL PEPPERS INTO SMALL PIECES (TRIANGULAR SHAPE), MAKE SURE YOU HAVE CUT OUT ALL THE WHITE SINEW

• BOIL KETTLE OF WATER READY

• USE A WOK OR LARGE PAN, PREFERABLY WITH LID


METHOD


HEAT OIL IN PAN AND PUT IN THE ONIONS, LET SIMMER UNTIL GOLDEN BROWN: PLEASE NOTE THIS WILL TAKE UP TO TWENTY MINUTES; THIS TIME IS DEPENDANT ON THE HEAT USED (I RECOMMEND A HIGH SIMMER). KEEP STIRRING TO AVIOD STICKING TO PAN, USE SOME WATER IF REQUIRED.


PLACE GARLIC IN PAN AND STIR FOR A FEW MOMENTS.


ADD CHOPPED TOMATOES AND CHILLIES, STIR IN. THIS WILL TAKE A LONG TIME, DO NOT HESITATE TO ADD WATER IF REQUIRED TO STOP THE CONTENTS STICKING TO THE PAN. THIS PART OF THE COOKING WILL TAKE AT LEAST TWENTY MINUTES, YOU WANT THE CONSISTENCY OF MARMALADE TYPE ALTHOUGH NOT AS THICK. USE THE LID ON THE PAN TO SPEED UP THIS PROCESS, STIRRING OCCASIONALLY.


ADD ALL SPICES, STIR AND ADD A LITTLE WATER TO MAKE A THICK PASTE. LEAVE FOR A FEW MINUTES AND TO ALLOW THE SPICES TO FRY AND BLEND.


ADD THE CHOPPED BELL PEPPERS STIR AN LEAVE FOR ABOUT TEN MINUTES,


ADD CHICKEN AND THE NATURAL YOGURT, STIR AND SIMMER. PLEASE NOTE, YOU HAVE TO LEAVE THE LID ON INITIALLY AND THEN LEAVE A GAP FOR THE STEAM TO RELEASE, IF USING LID. YOU WILL NOTICE THE CHICKEN AND THE BELL PEPPERS WIL RELEASE THEIR OWN NATURAL JUICES. THIS PROCESS WILL TAKE ABOUT FIFTEEN TO TWENTY MINUTES.


ADD CHOPPED CORIANDER STIR AN LET SIMMER FOR ABOUT FIVE MINUTES, YOU WILL NOTICE THE OIL WILL SEPARATE AND THIS IS A GOOD SIGN THAT THE CURRY IS READY. IF THERE IS TOO MUCH OIL, JUST SPOON IT OUT.

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