Hot Chicken Curry

serves 4

Ingredients:

* 1 madam jeanette chili/peper, seeds removed
* 2 medium sized onions, finely chopped
* 4 cloves of garlic, finely chopped
* 500g chickenbreast, in cubes
* Curry masala powder
* Salt, to taste
* 1 spoon of ajinomoto umami seasoning
* 1 cup of water
* Rice

Preparations:

Cut the chicken and the vegetables as explained above, be sure to wear gloves when cutting the pepper because the oil will stick on your hands and spice up everything you touch for atleast the rest of the day.
Boil the rice as you wish. Heat up some oil in a wok, and stir-fry the onions for one minute. Add the garlic and the pepper and stir-fry until the onion looks glassy. Now add the chicken and stir-fry until the chicken is half done. Now add some salt, the curry powder and the ajinomoto. Mix well. Add some more salt/curry if you like, but keep in mind you will add some more curry later! Now keep stir-frying until the chicken is done. Take a cup of water and mix with some curry powder, it is easier to used boiled water as the curry mixes better that way. Stir well and add to the wok. Mix everything well and let it cook for about 1 or 2 minutes. Let it cool down a little before eating because the effect of the pepper will be more intense if you eat it when it's hot. If the whole pepper is too much for you, you can also use half of it!
This recipe is one that an old colleague of mine shared with me. He was of Hindo descent, therefor in my vocabulary this dish is also called Hindu chicken curry. I hope you enjoy your meal, and see you next time!

Yours truly,

Mike