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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         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   
        
     Uncle Dirty Dave's Archives   
       
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