MATT COHEN, GHOST COMMUNITY
Ghost Chilli Chicken Curry
“Before and after every tour, it’s always been a tradition to have a curry. it just suits the mood. Over the years and after much experimentation, i came up with this recipe. i really started to develop a love for cooking, listening to tunes, drinking good beer and having a kitchen full of people to chat, laugh, taste and laugh some more. The kitchen is the heart of the home and when it’s filled with the people you love, the music you idolise and the food you adore, there’s no better setting. it’s the perfect recipe in every respect.”
Ingredients (serves 2)
2 chicken fillets, chilli infused olive oil, 4 garlic cloves (finely chopped), 1 red onion (finely chopped), small piece of ginger (finely grated with skin removed), 3 Scotch bonnet chillies (finely chopped), lightly salted butter, 1 tbsp curry powder, 1 tsp cumin, 1 tsp turmeric, 1 tsp coriander, 1 tsp paprika, 1 tsp fennel, 1 can chopped tomatoes, 5 green finger chillies, salt and pepper, 1 tbsp crème fraîche.
“Heat a sturdy non-stick pan to a high temperature and reduce the heat when you see the pan gently smoke. Add 1 tbsp olive oil and raise the heat a little. Gently cook the onions until brown then add the garlic and ginger. Stir for 1 minute. When everything is lightly browned, add the Scotch bonnet chillies and stir.
“After 2 minutes, move the cooked ingredients to a plate and raise the heat on the pan. Gently melt a knob of butter then add the raw chicken. Brown the meat for 4 minutes over a low to medium heat then gently sprinkle the mixed spices over the chicken. Stir again and cook for 2 minutes.
“Add a splash of olive oil to the pan, add the cooked onions, chillies, garlic and ginger, and stir for 1 minute. Turn the heat down as low as possible and add the chopped tomatoes. Stir into the meat until the tomatoes disintegrate then add the crème fraiche and the green finger chillies. Continue to stir and bring the mixture to a boil, before reducing the heat to a simmer for 20 minutes, stirring every 3-5 minutes.
“Your curry is now ready to serve with naan bread, rice or both. “Like many of my chums, i believe that hot is good but the emphasis has to be on taste. if you’re less enthusiastic about heat, replace the chillies with milder versions or omit the green finger chillies entirely.”