CHEF MAXIMUS' KITCHEN or THE OFFICIAL ROTHARMY COOKBOOK

[Seshmeister]

Easy nice mild curry


CHICKEN CHASNI

1 kg chicken fillets
350g onions
1 tbsp veg oil
15g salt
1 tsp chilli powder
2 tsp turmeric
200g mango chutney
225g tomato ketchup
1/2 litre single cream
1/2 tsp fresh mint
1 tsp lemon juice
1 pinch of powdered red colouring (optional)

Finely chop or puree the onions, place in frying pan and saute in the oil until golden brown. Stir iin the chilli powder, turmeric and salt and mix well. Chop the chicken fillets into bite-sized chunks. Add the diced chicken to the frying pan and continue to stir until the chicken is sealed. Stir in the mango chutney, tomato ketchup, mint and lemon and blend well. Simmer on a medium heat for 10 mins, or until the chicken is almost ready. Now slowly stir in the single cream, lemon juice and food colouring and simmer for a further 2 minutes.

Serves 4-6.

[Seshmeister]

Guacamole

Ingredients

½ a small red onion
1-2 fresh red chillies
3 ripe avocados
1 bunch of fresh coriander
6 ripe cherry tomatoes
2 limes , juice from
extra virgin olive oil
sea salt
freshly ground black pepper

Method

Peel the onion and deseed 1 chilli, then roughly chop it all on a large board. Destone the avocados and scoop the flesh onto the board.

Start chopping it all together until fine and well combined. Pick over most of the coriander leaves, roughly chop and add the tomatoes, then continue chopping it all together.

Add the juice from 1 lime and 1 tablespoon of oil, then season to taste with salt, pepper and lime juice. Deseed, finely chop and scatter over the remaining chilli if you want more of a kick, pick over the reserved coriander leaves, then serve.

[Funkmonkey]

Who has experience cooking with a brick oven?