Dirty Dick’s Tequila chicken curry.

 

This recipe was in beta testing for quite some time and then I got the big break when Dave gave me the go ahead to test drive under restaurant conditions at Amapondo backpackers in Port St Johns.

6 chicken thighs (with bones)

1 onion

6 potatoes

500 ml beer

1 shot tequila

3 cloves garlic crushed

2cm root ginger crushed

Heaped teaspoon (hts) black mustard seeds

hts cumin seeds

½ hts cumin powder

½ hts coriander powder

hts turmeric

½ hts red chilli powder

½ hts masala

½ hts salt

½ hts crushed rosemary

Pinch brown sugar

Pinch black pepper

hts cinnamon powder

10 curry leaves

Add sufficient beer to cover bottom of pot and add ginger, garlic, curry leaves, rosemary, mustard seeds and cumin seeds over medium heat.

When seeds start to pop add coriander, cumin, turmeric and chilli powder stirring to prevent sticking.

Add masala and half salt and a dash more beer to prevent sticking and keep stirring but don’t add too much beer it must remain paste-like.

Add onion chopped small and keep stirring. Once onion is buzzing add chicken pieces with just enough beer to prevent sticking but don’t let mix become too watery.

Allow chicken to cook on one side for approx. 3 mins before turning and adding some more beer. After 2 mins add potatoes skinned and chopped with more beer to approx. half cover ingredients. Add half remaining salt.

Close pot and leave at same heat for approx. 5 mins.

Stir and if mix is thick and syrupy add remaining beer, if mix still watery allow 5 mins with lid off then add beer and remaining salt. If beer finished and ingredients are not covered in liquid add stock or water to just cover all.

Add sugar, black pepper and cinnamon powder bring to boil and turn to simmer. Keep an eye on proceedings, turning chicken and potatoes randomly.

After 25 mins taste and administer spices according to personal taste.

Turmeric, masala and cumin are great for colour, consistency and aroma. The role chilli plays is obvious. Salt is personal. Try not to fiddle at this stage with the garlic, ginger, coriander, mustard seeds, sugar, rosemary, cinnamon and curry leaves as they need a longer time than you have left to cook in and mingle properly.

Turn to simmer and put 2 cups rice on to boil with dash of salt and hts turmeric.

Taste rice and when it is done put in colander and back on top of pot with more water to keep it heated and separate.

Turn curry heat up to boil and add shot of tequila. Allow to boil for 30 seconds and switch off.

Serve. Number of peeps that can be satisfied depends on appetites.

Green peppers can be added at same time as onions but then more beer should be used.

Fresh chillies, preferrably red, can be used but I’ve found chilli powder works best.

Cinammon makes curry richer and sweeter, not to every taste but then this recipe is open source.

Boned chicken will offend certain people who have no clue about where the flavour lies. If you are cooking for people who are offended by chicken bones in the curry then you have serious problems.

Tomatoes can be used but they make things a bit bitter as do bay leaves, lemon rind and vinegar. This is not an insurmountable problem it just means adding more sugar or using some mango or lichi juice.

As I said this is not the definitive curry. It’s all a work in progress.

As for rosemary, that’s my memory.

As any chef needs musical accompaniment, currently my faves are Steely Dan, Black Hotels, Bob Marley and Neil Young. All have specific context for me. Make up your own.