MATT CO­HEN, GHOST COM­MU­NITY

Ghost Chilli Chicken Curry

Prog - - Limelight -

“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.

Prepa­ra­tion

“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.”

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