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Title: Bhut Jolokia Chicken & Mushroom Curry
Categories: Poultry, Mushrooms, Curry, Chilies, Vegetables
Yield: 6 Servings

1 Dried bhut jolokia chile
Several spoonfuls of ghee
3 lg Onions; coarse chopped
4 cl Garlic
1 (1") piece of ginger; peeled
- coarse chopped
1 ts Turmeric
2 ts Cumin
1 ts Coriander
2 ts Garam masala
1 ts Paprika
1/2 ts Salt
1 tb Lemon juice
1 tb Tomato paste
2 c Stock or water
2 lb Chicken; in small pieces
2 lb Small white mushrooms
2 c Long-grain white rice;
- prepared while sauce is
- cooking

Recipe courtesy: Elizabeth Quinn

Pour about 1/4 cup of boiling water over the chile in a
small bowl. cover and let sit for at least a half hour,
until the chile is rehydrated. Remove stem from chile and
cut into several large pieces. Reserve water from soaking.

Heat 2 spoonfuls of ghee in a large skillet. Add onions,
garlic, ginger, the chile and the water from soaking the
chile. Simmer 10 minutes, uncovered, over medium heat
until vegetables are soft. Cool slightly and then puree in
blender or food processor.

Heat another spoonful of ghee to skillet and add turmeric,
cumin, coriander, garam masala, paprika, lemon juice and
tomato paste. Simmer, stirring, for about 10 minutes on
low heat. Add stock or water and stir until smooth and
thick.

Add the pureed vegetables to the sauce and simmer for
about 10 minutes.

Meanwhile, in a separate skillet saute whole mushrooms in
ghee until soft and browned, remove from pan, and then add
chicken and saute until cooked through. Add mushrooms and
chicken to the sauce.

Serve sauce over rice.

Yield: 6 servings.

RECIPE FROM: http://www.africanchop.com

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