My Carolina reaper venison curry was not only delicious it was definitely hot :-). But that is to be expected when one is preparing a meal with the hottest chili in the world (in September 2018). I have been growing the Carolina Reaper chilies for several years now and love using them in my recipes. One of the great things about them apart from their extreme piquancy is their flavor.
They are much more tasty and fruity than most of the widely available chilies such as the better known Cayenne or the Jalapeno chilies. On the downside the Carolina Reaper chili has to be used in very small quantities in order to prevent the food from becoming too spicy. That is the reason why I believe that for now it is the best to use it as dried flakes or powder. This way one can measure out accurate quantities and can ensure that the food is as spicy and tasty as intended without being drowned out by burning. The other main ingredients of this curry are fresh peeled jam tomatoes and some free range venison which tastes so different to the readily available beef and pork. Combined with the spices, the okra and herbs they made a tasty South African curry. When you want to enjoy this spicy curry make sure you have some tissues at hand as the Carolina Reaper tend to clear the nose even if used in small quantities
Preparation time: 20 minutes
Cooking time: at least 60 minutes
Resting time: 0 minutes
Total time needed: at least 1 H 20 minutes
Grade of Difficulty: standard
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