Heat Wave

Yes, it's official, we are in Monsoon season. Well, fear not Grubbers, if we can't rely on the weather for sun, head to the kitchen for a bit of heat.

Introducing my jalapeño and creamy coconut Chicken curry.

Now, remember I said before that there are many many ways to cook a curry? I thought I'd give you another recipe. Truth be told this is a much easier, less smelly and healthier way of cooking a chicken curry as it does not require any oil, and means you can pretty much just dump all ingredients in the pot.

For one baby chicken, you need:

Dry ingredients

1. 1 tsp cumin seeds

2. 1 tsp fennel seeds

3. 1/2 tsp dill seeds

4. 1 bark of cinnamon

5. 1 Star anise

6. 1 pod of cardamon 

7. 1 clove

8. 3 red dry chillies

Powders

1. 1/2 tsp chilli powder

2. 1 tsp curry powder

3. 1/3 tsp turmeric powder

4. 1 tsp coriander powder*

Wet Ingredients

1. 2 small onions- finely chopped

2. 1 tsp ginger- crushed

3. 1 tsp garlic- crushed

4. 2 tomatoes

5. 1 tbsp tomato puree

6. 1 cup of water

7. 2 Jalapeños* (To taste) 

8. 50g creamed coconut

Okie cokie- quite literally chop and add all ingredients, wet and dry into a deep pot. I finely sliced one Jalapeño to cook and a left one (which I halved) to add 5 mins from the end of cooking time. If love a bit of heat, add a few more, but don't get too brave, as these can definitely give you heart and tummy burn! Check and turn your chicken in 15mins, and after 25mins, you should be ready to plate up. Yes, ABC simple!

Serve with some plain rice and some crushed tomato and coriander salad. Bring on the heat Britain!