Carolina Reaper Chicken Curry
My carolina reaper chicken curry with Fufu and Okra was extremely yummy and of course quite spicy. This is not surprising
with the Carolina Reaper chili being regarded as the
hottest chili in the world. But it is not only the extreme heat that makes it interesting to cook with this chili, it is the fact that the fruits have a wonderful fruity taste that makes them stand out quite considerably from your common jalapeno, cayenne and other chillies that are regularly used for cooking in many kitchens around the world.
Preparation time: 20 minutes
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Cooking time: at least 50 minutes
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Resting time: 0 minutes
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Total time needed: at least 1 H 10 minutes
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Grade of Difficulty: standard
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Serves 4
Ingredients
for
Carolina Reaper Chicken Curry
- 3 chicken breasts, skinned, cut of the bone and into bite sized chunks
- 1/2 cup of vegetable oil (Use less if you prefer)
- 2 onions, finely chopped
- 3 garlic cloves finely chopped
- 400 gram / 14.1 oz. can good quality peeled tomatoes
- 50 gram / 1.76 oz. tomato paste
- 1 tsp. granulated chicken stock
- Salt and pepper to taste
- 1/4 tsp / 1.25 ml / 0.042 liquid oz. Crushed Carolina Reaper chili powder. Warning: Handle the chili with care, do not touch it with your hands.
For the Okra
- 200 gram / 7.05 oz. fresh okra pods, ends cut off and sliced into small rings or long strips
- 1/2 cup of water
- 1/2 tsp. salt
For the Fufu
- 2 cups wheat semolina
- 2 cups ground rice
- 1.5 liter / 6 cups water
- Salt to taste
Directions
for
Carolina Reaper Chicken Curry
- Add oil to a deep pot or skillet and heat it up on a medium setting
- Saute onions till they are soft and are beginning to change color, stirring regularly
- Add chicken pieces and saute till they are beginning to brown on all sides, stirring them regularly
- Add garlic and saute it for 2 minutes, stirring frequently
- Add peeled tomatoes, tomato paste, salt, pepper, chicken stock and crushed carolina reaper, stir all ingredients well, reduce heat to low, cover with lid and gently simmer for 20 minutes, stirring occasionally
- While the curry is simmering, add okra, salt and water to a small pot with lid and bring to a boil, reduce heat and let it gently simmer for 15 minutes or till the okra are soft and the water has begun to become stringy
- While the okra are on the stove and heating up, place another large pot on the stove, add the 6 cups of water to it and bring it to the boil on high heat
- Add the semolina and using a whisk, blend it with the water without it forming any lumps
- Reduce the heat to low
- Now get a strong wooden spoon and slowly add the ground rice to the mix, while continuously stirring the fufu. This might become quite difficult as the fufu might become quite sticky and you might want to ask someone to help you and hold the pot for a few minutes
- Keep cooking and stirring the fufu on low heat for another 8 to 10 minutes
- Switch stove off and serve Carolina reaper chicken curry hot with fufu and okra
Algerian Coriander Chicken with olives and lemons
That's the Carolina Reaper Chili
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