Any Chillie Freaks On K9 ?

[stormydog]

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I got the hottest chillies around today "The Dorset Naga" heres a link to these deadly but gorgeous little chappies.

http://www.dorsetnaga.com

& http://www.peppersbypost.biz/types.asp

Im addicted to really seriously hot currys, im not happy untill my eyes are screaming for mercy and my tongues wants to commit cullinary suicide !

Does anyone have a favourite curry recipe that i can add these little killers to, i was given a cracking Madras by somebody on here a year or so ago which i still use but id like another.

johnny hot stuff

 

[hely]

oohhhhhhh i am addicted to vindaloo's......i just love red hot chillis

Robert makes a mean vindaloo that would blow your head off....he also makes a mean chilli beef..which we had last night...i can still taste it now

im pretty sure he has cooked with every chilli available.... :lol:

 

[whippetsrus]

Will have a look.

 

[whatshappin]

Sammy had a chilly kebabwhen we were on the way home from the moat saturday night was not of the toilet until 4am LOL] does this count

 

[Cornish]

OOOoooooh I love chillies hot hot hot

 

[stormydog]

Sammy had a chilly kebabwhen we were on the way home from the moat saturday night was not of the toilet until 4am LOL] does this count

Thanks for that delightful image mate. :unsure: how much was it for "Dynorod" the next day ? :x :x

 

[stormydog]

Heres a goody !

Makes 2 servings for me !

3 cloves of garlic

1" thumb ginger

1 tomato

1 medium onion

6 birds eye chillis but now im going with the Dorset Nagas...oooooohhhh yummyumm !

2 tsp tomato puree

3 tbsp groundnut oil

1 tsp mustard seeds

1 tsp fennel seeds

3 skinless chicken breasts

3 tbsp natural yoghurt

½ tsp ground coriander

1 tsp ground cumin

½ tsp cayenne pepper

¾ tsp salt

1 tsp garam masala

25g fresh coriander

Preparation

Peel the onion. Cut it in half, and cut one of the halves into thin strips (save the other half for later). Heat 1 tablespoon of the oil in a frying pan over a high heat. Once it's hot, put in the onion strips and fry them until the are properly caramelised. You'll need to keep stirring throughout. They should be really browned by the end of the process, don't be scared!

Once they're browned take them off the heat, drain away any excess oil and put them to one side.

Peel and roughly chop the garlic and ginger. Roughly chop the other half of the onion, the tomato and 2 of the chillis and put the garlic, ginger, onion, chilli, tomato and tomato puree in a blender and whizz to a smooth paste.

Get the rest of the oil good and hot in a heavy bottomed sauce pan over a medium heat. Once it's hot put in the mustard and fennel seeds.

When the mustard seeds start to pop pour in the paste from the blender and fry on a high heat for 2 to 3 minutes. You're aiming to get the oil really taking on the flavours from the paste.

Add the yoghurt to the pan one tablespoon at a time, stirring it each time until it's fully combined before adding the next. When you've added all the yoghurt put in the ground coriander, ground cumin, cayenne pepper, salt and the remaining 3 whole chillis and give it a good stir.

Chop the chicken breasts into 1" cubes and add the cubes to the pan. Turn the heat right down, cover the pan and cook for 15 minutes.

After the 15 minutes is up stir in the caramelised onions and the garam masala, and cook uncovered for another 10 minutes so the gravy really thickens. Roughly chop the coriander while you're waiting. When you're ready to serve take the pan off the heat and stir in the coriander.

Enjoy

 

[hely]

Hey John....add a bit of grated dark chocolate to your curry....it makes it even better :thumbsup:

 

[Painted Lady]

bloody hell! its like ready steady cook in here now :teehee:

 

[June Jonigk]

Heres a goody !
Makes 2 servings for me !

3 cloves of garlic

1" thumb ginger

1 tomato

1 medium onion

6 birds eye chillis but now im going with the Dorset Nagas...oooooohhhh yummyumm !

2 tsp tomato puree

3 tbsp groundnut oil

1 tsp mustard seeds

1 tsp fennel seeds

3 skinless chicken breasts

3 tbsp natural yoghurt

½ tsp ground coriander

1 tsp ground cumin

½ tsp cayenne pepper

¾ tsp salt

1 tsp garam masala

25g fresh coriander

Preparation

Peel the onion. Cut it in half, and cut one of the halves into thin strips (save the other half for later). Heat 1 tablespoon of the oil in a frying pan over a high heat. Once it's hot, put in the onion strips and fry them until the are properly caramelised. You'll need to keep stirring throughout. They should be really browned by the end of the process, don't be scared!

Once they're browned take them off the heat, drain away any excess oil and put them to one side.

Peel and roughly chop the garlic and ginger. Roughly chop the other half of the onion, the tomato and 2 of the chillis and put the garlic, ginger, onion, chilli, tomato and tomato puree in a blender and whizz to a smooth paste.

Get the rest of the oil good and hot in a heavy bottomed sauce pan over a medium heat. Once it's hot put in the mustard and fennel seeds.

When the mustard seeds start to pop pour in the paste from the blender and fry on a high heat for 2 to 3 minutes. You're aiming to get the oil really taking on the flavours from the paste.

Add the yoghurt to the pan one tablespoon at a time, stirring it each time until it's fully combined before adding the next. When you've added all the yoghurt put in the ground coriander, ground cumin, cayenne pepper, salt and the remaining 3 whole chillis and give it a good stir.

Chop the chicken breasts into 1" cubes and add the cubes to the pan. Turn the heat right down, cover the pan and cook for 15 minutes.

After the 15 minutes is up stir in the caramelised onions and the garam masala, and cook uncovered for another 10 minutes so the gravy really thickens. Roughly chop the coriander while you're waiting. When you're ready to serve take the pan off the heat and stir in the coriander.

Enjoy

Well John, I knew Dorset had some attractions for you :* but didn't know there were chillies there as well. I love chillies, and I'd have liked to do that challenge they did on Big Brother when they had to eat all those raw chillies - yes I know I am a bit mad!! Good recipe by the way!

 

[Janimal]

Thats almost the recipe I use for my curry John....I love them hot hot too...but Im afraid my Oh prefers them much milder

so we usually compromise on the chillies when hes at home... :lol: I couldnt face a Vindaloo mind quite as often as Helen..

 

[Kane]

Anyone else like those chillies stuffed with cream cheese you get off the deli-counter?

I'm going to try that curry recipie - ta