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Spicy Chicken

Posted on by JC

After making several dishes of chicken, with many different flavours I wanted something a little hotter than the dishes I had so far. So I thought… a marinade of something and see what happens. I know that its best to marinade for a few hours but I didn’t have that much time but it worked out quite well.

The Marinade

I made a marinade of

1 tbsp of lemon Juice
2 tbsp of Olive Oil
1 Naga Chilli finely chopped
1 tsp Habanero powder
2 tsp Coriander Leaf
1 tsp Ground Cuman
1 tsp Tumeric
1 tsp ground ginger
1 tsp Fresh Garlic
1 tsp Fresh Ginger

All mixed together and mixed into the chicken. I stuck it in the fridge for about 90 minutes to marinade.

The Sauce

2 tablespoons of oil
3 onions finely chopped
350ml Chopped Tomatoes
Spoon full of chopped Garlic
1 Green chilli pepper sliced

Fry the onions in some oil for a few minutes to brown them
Add garlic and chilli pepper
Add tomatoes
Blend onions mixture into a pulp
Heat until all cooked through (Takes about 5 minutes)

To Complete

Heat some oil hot, and add the marinaded chicken. Cook turning often and stiring to cook through. Once cooked through, add the sauce and continue to heat and mix.

Serve with some rice, or a naan bread.

I packaged several away into foil trays ready for another day. It was quite spicy but not too hot. Just the right heat for me.

Naga Jolokia Chilli Popcorn

Posted on by JC

I wanted a snack, something spicey, cheap and tasty so I thought… Popcorn is easy to make and in general quite healthy for you unless you add loads of sugar (which I like) – Add some chilli I thought and it came out delicious so I share it with you all.

Ingredients

  • Vegitable oil
  • Popcorn
  • Naga Bin Jolokia Chillies paste (Available here, and here)
  • Optional: Sugar

Process

  1. Vegitable oil to coat bottom of pan
  2. Add about half to a teaspoon of Naga Jolokia Chilli paste
  3. Heat up and stir to mix the chilli into the oil
  4. Add popcorn to cover about 3/4 of the bottom of the pan
  5. *Optional* Add 2 tablespoons of sugar to cover popcorn for sweetness
  6. Cover Pan and heat on a medium to high heat
  7. Wait for popping
  8. Wait for popping to slow to almost stopped
  9. Remove from heat, stir and serve

Enjoy!

It was a nice change, quick and cheap to make and will most likely suprise people when they try it. It starts as a tingle heat and seems to get hotter the more you have.

I once made regular chilli popcorn for a church event. I told people I was bringing chilli popcorn, they didn’t seem to grasp the chilli part. Almost every person tried some and liked the first taste, but after a few then people went for Water of all things… we told them milk but they didn’t listen.

Some of the group loved it and ate the rest. People tended to listen more after I said things after that. Strange coincidence, or just looking after themselves?