Cape Carolina Reaper Curry

This Cape Carolina Reaper curry is part of my series of dishes I am cooking with this super hot chili. In the year 2017 the Carolina Reaper was recognized by the Guiness 

book of records as the hottest chili in the world. But for all those that love the taste of spicy food the reaper has as well a beautiful fruitiness and depth to it that can add wonderful aromas to any meal if the chili is used properly. The secret to cooking with super hot chilies is to use the right quantities. It is easy to overdose and turn a tasty dish into a unpleasant fiery affair for all. So the quantities should be measured carefully to achieve the desired yummy outcome.

Preparation time: 15 minutes 
Cooking time: at least 35 minutes
Resting time: 0 minutes
Total time needed: at least 50 minutes
Grade of Difficulty: standard


Serves 4

Cape Carolina Reaper Curry

  • 3 chicken breasts, skinned, cut of the bone and into bite sized chunks
  • 5 tbsp. extra virgin olive oil
  • 1 stick celery, finely chopped
  • 3 garlic cloves finely chopped
  • 300 gram / 10 oz. green beans, both ends chopped off
  • 200 gram / 7.05 oz. baby leeks, halved, washed and finely chopped
  • 400 gram / 14.1 oz. can good quality peeled tomatoes
  • 50 gram / 1.76 oz. tomato paste
  • 1 tsp. granulated chicken stock
  • 1 tsp. onion powder
  • Salt and pepper to taste
  • Between 1/8 to 1/4 tsp. crushed Carolina Reaper chili powder. Warning: Handle the chili powder with care. If you touch it with your hands, make sure to wash your hands and do not rub your eyes or other sensitive parts of your body.


  • Add oil to a deep pot or skillet and heat it up on a medium setting
  • Add chicken pieces and saute till they are beginning to brown on all sides, stirring them regularly
  • Add garlic, celery, green beans and baby leeks and saute all for 2 minutes, stirring frequently
  • Add peeled tomatoes, tomato paste, salt, pepper, chicken stock, onion powder and crushed Carolina Reaper (add only 1/8th of a teaspoon of the chili powder to begin with, stir all ingredients well, reduce heat to low, cover with lid and gently simmer for 20 minutes, stirring occasionally
  • Add salt and pepper to taste, stir well and sample the curry if its not spicy enough for your taste add another 1/8th of a tsp. of Carolina Reaper chili powder to the curry, stir well, cover again with lid and let curry simmer for another 5 minutes or until the green beans are done.

Serve hot with pap or steamed rice.

Bombay Chicken Curry

Durban Chicken Curry

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Learn more about the Carolina Reaper chili 

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