The erratic adventures of shay & jax
And steal another Weeblian's ideas! ;) This time it's Butters' (aka Kenny's) turn to get jacked, as I post my world famous* butter chicken recipe. Please note [lies] that I have invented this recipe myself, from scratch, and not just altered it a bit from a cookbook. [/lies] Bread's Easy Butter Chicken
Chop the onion, garlic, ginger and chilli finely (or blitz them in 'that kitchen roboty thing') and set aside. If you're a wuss, remove the seeds from the chilli first. The dish isn't supposed to be hot, but I like the little kick the chilli seeds give.
Chop the chicken into big old chunks and heat a little oil until it's almost smoking. I use rapeseed oil because it's flavourless and produced locally, which satisfies my pinko-commie liberal urge to support the local economy and reduce food miles (and also my ultra right-wing xenophobic hate-mongering, but we'll brush over that...) Brown off the chicken and remove from the pan with a slotted spoon. Turn the heat down a little and melt the butter in the pan. The original recipe called for 25g, but I'm all about the fat and calories. :P Toss in the robot mix, and cook until it just starts to brown. Meanwhile, crush the cardamom pods, cumin, peppercorns and fennel seeds. Add these and the other spices to the stock, along with the sugar and tomato pureé. The original recipe called for double the amount of sugar and tomato pureé, so you may want to add more to taste, but the amounts given above work for me. You could also add more stock, if you like things a bit wet (oo-err, misus!) Pour this all into the pan, bring to the boil and simmer for a minute or two. Pour the mix into an oven dish with a lid and put the chicken pieces in with it, pushing them down into the delicious slop. What I do then is allow it to cool, bung it in the fridge overnight and, the following morning, put the dish inside the huge, wood and coal burning lump of cast iron that lurks in the corner of my kitchen. For those of you living in the 21st Century, I'm sure a slow cooker on low, or the slow setting on an electric oven will suffice. It can be ready in as 'little' as 5 hours, but for best results leave for the day. You'll wander in from work (or, in the case of lay-about students like Butters, rouse from a busy afternoon of drinking tea, watching daytime TV, and smoking 'flavoured tobacco'...) to a wonderful aroma, and all you have to do is stir in 5 tablespoons of double cream, and a little salt to taste. Oh, and cook some rice, of course. the original recipe calls for garnish, but garnishing is for girls, yo. :P And then? OM-NOM-NOM-NOM-NOM-NOM-NOM-NOM-NOM-NOM-NOM!! This recipe feeds four normal humans, or two greedy bastards. It's not particularly authentic, because you're supposed to make a tomato sauce base, cool and pureé it, but bollocks to that. This takes about 15-20 minutes to prep and makes minimal mess of the kitchen, which is all good if you ask me. My apologies to Butters - I promise that, for my next blog, I'll return to tattoos and cricket conversations. On a side note, welcome back to Weebly to the drunken Irish lady, and the man behind the drunken Irish lady. * In my own little world, that is.
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WTF?!This site contains out-of-character information for characters and events in the MMO Popmundo, as well as general navel-gazing and apologies for never updating. "If you are offended by words like: Shit! Bitch! Fuck! Dick! Ass! Whore! Cum!" Ice-T
Who the Hell?!
The author is a professional person in his mid-30s, old-school Hip Hop head, Punk Rock fan, Plymouth Argyle supporter, comic book reader, and general lo-fi nerd. He lives in the countryside with two cats and newly-wed wife, all of whom seem to be above him in the pecking order. He is a big fan of tea, fig rolls, H.P. Lovecraft, facial hair and quiffs. While MPB robbed him of his quiff-rocking dreams, he does sport a dope handlebar moustache. Categories
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