Spicy Chipotle Strips
-
3-5 Big Al’s Hot'N'Spicy Strips
- 30g Chipotle Mayo
- 30g Ranch
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Steam-cooked Chicken Chilli Curry
Authentic chicken curry, a mix of chilli and touch of coriander with succulent Big Al's chicken fillet, simply delicious flavour..
what you'll need
-
Big Chicken Co. Steamed Chicken Fillets
- 2 Large Onion, roughly chopped
- 6cm root ginger, roughly chopped
- 4 garlic cloves, roughly chopped
- 4 tbsp vegetable oil
- 2 tsp cumin seeds
- 1 tsp turmeric
- 1/2 tsp hot chilli powder
- 600g can chopped tomatoes
- 800g potato, peeled & cut into rough chunks
- 1 tsp garam masala
- 2 tbsp chopped fresh coriander
what to do
- Blitz the onion, ginger and garlic in a food processor with 2 tbsp water until smooth.
- Fry the cumin seeds in oil for a few seconds.
- Add the onion paste and brown over a medium heat.
- Add a dash of water if it starts to catch.
- Mix in the turmeric and chilli.
- Add the tomatoes and fry for 5 minutes.
- Stir in the potatoes and 500ml hot water. Cook covered for 10 minutes.
- Before cooking defrost Big Al’s Chicken Fillet in sealed bag in a chill (0°C-4°C) over 12 hours. Once defrosted keep chilled and use within 48 hours.
- Add Big Al’s Chicken Fillet and garam masala. Simmer for 15-20 minutes.
- Mix in coriander and serve with boiled rice.
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