Screaming Goatse Curry

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Revision as of 16:17, 27 February 2013 by Ksolomon (talk) (Created page with "Prep Time: 30 Minutes Cook Time: 1 Hour Servings: 4 Ingredients: * A Bunch of Chicken Pieces (I used a bunch of thighs) * 500ml or so of Buttermilk (The Good Stuff) * Hot Mustar...")
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Prep Time: 30 Minutes Cook Time: 1 Hour Servings: 4

Ingredients:

  • A Bunch of Chicken Pieces (I used a bunch of thighs)
  • 500ml or so of Buttermilk (The Good Stuff)
  • Hot Mustard
  • Honey
  • Cayenne Pepper
  • Black Pepper
  • Salt
  • A Brick of Shortening
  • Flour

Directions:

  1. Heat 1 teaspoon of oil in a saucepan over medium heat. Stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 7 minutes. Scrape the onion into the container of a blender, and set aside. Return the saucepan to the stove, and stir in the curry leaves and peppercorns. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes. Stir in the coriander, and cook 1 minute more. Scrape the curry leaves into the blender, and pour in 1/2 cup of water. Blend until the mixture has turned into a coarse paste.
  1. Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the cayenne pepper, salt, and turmeric; continue cooking 2 minutes. Finally, stir in the tomato paste, goat meat, pureed peppercorn sauce, and the remaining 1/2 cup of water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 30 minutes.