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Ashari Chicken Curry with Habaneros, Chili Pickle, homegrown Scorpion Peppers, and Coconut Milk


Another surprisingly awesome curry with a solid level of spice. Recipe in comments.

by ddg31415

1 Comment

  1. ddg31415

    Recipe:

    Ingredients

    2 chicken breasts (cubed)

    1–2 tbsp chili pickle (I used Shan brand)

    1 onion (finely chopped)

    1 habanero, 1 scorpion pepper

    2 cloves garlic (minced)

    Aprox 50g fresh chopped ginger

    1 tomato (chopped)

    1/2 cup coconut cream

    1/2 tsp turmeric

    1/2–1 tsp paprika

    1/2 tsp cumin

    2 tbsp oil

    Salt to taste

    Instructions

    Cook the onion and fresh chilis. Heat oil in a pan on medium. Cook chopped onion and chilis until soft (5–7 min).

    Add aromatics.
    Stir in garlic and ginger for ~30 seconds.

    Add spices + tomato.
    Add turmeric, paprika, cumin, and tomato. Cook until the tomato softens and forms a thick base.

    Add the chili pickle.
    Stir in 1–2 tbsp chili pickle, including some of the oil from the jar.

    Cook the chicken.
    Add cubed chicken breast and cook 5–7 minutes until mostly done.

    Add coconut cream.
    Stir in 1/2 cup coconut cream and simmer another 3–5 minutes until the sauce thickens and chicken is fully cooked.

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