Rule Brittania

Rule Brittania! (Hot Jubillee Coronation Chicken Curry)




Ingredients ( serves 4)

• 
  
  4 Chicken Fillets - diced
  1 tin of coconut milk
  Handful of sliced almonds
  Handful of sultana’s
  2 shallots finely diced
  2 garlic cloves finely chopped
  Heaped spoon of diced ginger
  1 birds eye chilli chopped
  1 scotch bonnet chilli chopped
  Heaped T spoon of Tumeric
  Heaped T spoon Garam Masala
  1/2 T spoon dried chopped cumin
  Glug of oil

Method

• 
  Add the oil to your wok or large frying pan
  Add the shallots and gently fry for about 2 mins until sizzling but not burning.
  Next, add all the herbs and spices and gently cook out for approx another 5 minutes
  Add the diced chicken fillets , cook until lightly brown and then turn the heat down as low as you can - It can be rather difficult on a camping stove - be careful not to turn the gas off
  Cook for an additional 15 minutes before adding the sultanas and almonds Add the coconut milk and cook for an additional 10 minutes.
  Once done you can serve with either home made naan bread or boiled rice.

Anyone who knows me will know that cooking rice is not my forte - just ask the Street family from the St Hilary in Llandudno (http://www.sthilaryguesthouse.co.uk)
So, I generally serve with the naan bread or tortilla’s. However in my opinion the best thing to serve it with is good friends and a chilled Cobra beer! I hope you enjoy this recipe, let me know how you get on with it!

Home made Naan bread

• 3 handfuls of flour
  1 t spoons of Garlic salt
  Glug of oil water to bind

• In a bowl add the flour and garlic salt along with a glug of oil
  Mix together and then add water to bind to a workable dough
  Roll pieces of dough into tennis ball sized rounds
  Next flatten out until fairly thin ( approx¼ inch)
  Place in a hottish frying pan Cook on each side approx 2 mins,. Keep turning until cooked- not burnt!

You can substitute the garlic salt with whatever you like. I have often used corriander powder and a squeeze of lemon juice.