Yellow Moruga & Hawaij Spice Curry
Yellow Moruga Sauce
Ingredients
3 Cans Crushed Tomatoes
4 Yellow Moruga Pods
Directions
Place ingredients into a blender and blend untill you have a smooth consistency.
Pour mixture into a slow cooker and let it reduce by 75%.
Pour into a glass bottle, place it in the fridge overnight ready for use the next day.
Hawaij Spice mix
1 table spoon Coriander Seeds
1 tea spoon Turmeric Powder
1 table spoon Fenugreek Seeds
1 table spoon Cummin Seeds
1 tea spoon Cardamom Pods
1/2 table spoon Ginger Powder
1 tea Spoon Caraway Seeds
1/2 table spoon Chilli Flakes (Variety depends on taste)
1 Pinch of Saffron
Mix in a blender or Mortar & Pestle untill a fine powder
(Cardamom pods can be a bit tough so you might want to soak them overnight before using them)
Makes 1 Serve of Hawaij Spice
Yellow Moruga & Hawaij Spice Curry
Ingredients
500g (18oz) Chicken Thigh Fillets
1 Medium sized Onion
1 Cup Basmati Rice (Can be any kind of rice really, but i like this one the best.)
1 Serve Hawaij Spice
Approx 1 1/2 Cups of Yellow Moruga Sauce
Directions
put a pot of water on the stove to boil. Put in the rice once it has boiled. Do this before you prepare The meat. It will take longer to boil the rice than to cook the meat.
Finely chop onion and fry in canola oil (If you are a glutton for punishment you can use chilli oil)
Chop chicken into 25mm (1 Inch) cubes and fry in the pan with the onions untill brown
Sprinkle in the Hawaij Spice and stir thoroughly.
before the spice starts to blacken, stir in as much Yellow Moruga sauce as you need to cover the meat and absorb the spice.
Turn the heat down to it's lowest, cover with alfoil and let it simmer untill the rice is ready
spoon some rice onto a plate
Pour the meat & Sauce mixture onto the rice and enjoy.
Use some cucumber Raita & Sweet Naan bread to cool the burn if you need to.
Yellow Moruga Sauce
Ingredients
3 Cans Crushed Tomatoes
4 Yellow Moruga Pods
Directions
Place ingredients into a blender and blend untill you have a smooth consistency.
Pour mixture into a slow cooker and let it reduce by 75%.
Pour into a glass bottle, place it in the fridge overnight ready for use the next day.
Hawaij Spice mix
1 table spoon Coriander Seeds
1 tea spoon Turmeric Powder
1 table spoon Fenugreek Seeds
1 table spoon Cummin Seeds
1 tea spoon Cardamom Pods
1/2 table spoon Ginger Powder
1 tea Spoon Caraway Seeds
1/2 table spoon Chilli Flakes (Variety depends on taste)
1 Pinch of Saffron
Mix in a blender or Mortar & Pestle untill a fine powder
(Cardamom pods can be a bit tough so you might want to soak them overnight before using them)
Makes 1 Serve of Hawaij Spice
Yellow Moruga & Hawaij Spice Curry
Ingredients
500g (18oz) Chicken Thigh Fillets
1 Medium sized Onion
1 Cup Basmati Rice (Can be any kind of rice really, but i like this one the best.)
1 Serve Hawaij Spice
Approx 1 1/2 Cups of Yellow Moruga Sauce
Directions
put a pot of water on the stove to boil. Put in the rice once it has boiled. Do this before you prepare The meat. It will take longer to boil the rice than to cook the meat.
Finely chop onion and fry in canola oil (If you are a glutton for punishment you can use chilli oil)
Chop chicken into 25mm (1 Inch) cubes and fry in the pan with the onions untill brown
Sprinkle in the Hawaij Spice and stir thoroughly.
before the spice starts to blacken, stir in as much Yellow Moruga sauce as you need to cover the meat and absorb the spice.
Turn the heat down to it's lowest, cover with alfoil and let it simmer untill the rice is ready
spoon some rice onto a plate
Pour the meat & Sauce mixture onto the rice and enjoy.
Use some cucumber Raita & Sweet Naan bread to cool the burn if you need to.
