This delicious curry is a street food masterpiece, the brainchild of Spice Mountain’s good friend Enzo, and the genuine article can be found at the Curry Shack on London’s South Bank. This recipe is adapted from Enzo’s for home cooking. It is cooked somewhat differently to a ‘regular’ curry, giving it a fresher flavour and vibrant red colour. Much of the heat comes from Scotch Bonnet chillies, and the use of fresh thyme works wonders. While the curry is great served with rice, it also goes really well with a jacket potato, so is a great idea for Bonfire Night!
Ingredients
500g boneless, skinless chicken thighs2 large green peppers, roughly chopped
2 large red peppers, roughly chopped
3 Scotch Bonnet chillies
1tbs Garlic & Ginger paste
about a dozen sticks of fresh thyme, the fresher the better
2tsp paprika
1tsp turmeric
4tsp Spice Mountain Cajun Seasoning
1tsp cayenne pepper
2tsp Spice Mountain Poudre de Colombo
1 tin chopped tomatoes
3 tsp tomato puree
salt to taste
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