The idea behind this dish was rather simple.
I could feel whatever lurgy had attacked my womenfolk recently trying to do dastardly things to me, too, so I decided to head it off at the pass, stop it making a beachhead, and other similar military-themed clichés.
I decided to boost my immune system the old-fashioned way, by having a curry!
As well as tasting fantastic, many of the spices used in Indian cooking have medicinal properties.
It’s a perfect example of what Hippocrates meant when he said “Let food be thy medicine and medicine be thy food.”
On a slightly less highbrow note, I also planned to cudgel the germs into submission with copious amounts of chillies. Three types of chillies, to be precise, hence the name of the dish.
Not only did I have the three kinds of fire-fruit already in, it dawned on me that they would also complement each other rather well, each bringing something special to the finished dish.
The habanero would bring a powerful sweetness, the birds eye a certain fruitiness, and the dried Kashmiri powder a deep red colour, and a warming, earthy flavour.
“You are quite mad”, said Mrs. Paleovirtus, as she watched me preparing the ingredients from a safe distance, happy in the knowledge that she was having pork chops with guacamole.
“Wow. Molten sandstone”, said Paleovirtus Jr., as she watched the sauce simmering away in the pan.
The finished product was certainly a stinger, but not as bad as I feared it might have been.
Intense, but well rounded. Yes, let’s call it that.
The general idea must have been spot on, though, because I woke up this morning feeling considerably better.
Take that, you microscopic scoundrels….
Triple Chilli Chicken With Mango
- 2 chicken breasts, cut into bite sized pieces
- 250g mango, diced
- 1 habanero chilli, roughly chopped
- 2 birds eye chillies, roughly chopped
- 1 large onion, roughly chopped
- 5 cloves of garlic, roughly chopped
- 1 bunch of coriander (cilantro), roughly chopped
- 250ml coconut cream
- 2 tbsp curry powder
- 2 tsp Kashmiri chilli powder – see Notes
- 1 tsp ground ginger
- salt and freshly ground black pepper
- coconut oil
- Place the onion, garlic, fresh coriander (cilantro), habanero chilli, and birds eye chillies in a blender, and process until you have a smooth paste. Set aside.
- Place the ground ginger, Kashmiri chilli powder, curry powder, and salt and black pepper to taste in a small bowl. Add just enough water to produce a thin paste. Stir well, and set aside.
- Heat 4 tbsp of coconut oil in a non-stick lidded pan over medium heat. Add the fresh vegetable paste to the pan. Stir fry for 5 minutes.
- Add the water and spice paste. Stir well, and continue to fry for 3 minutes or so, or until such time as the oil starts to float out of the mixture.
- Add the chicken pieces to the pan. Stir well to coat the chicken pieces with the sauce.
- Stir in the coconut cream, and bring the pan up to a low simmer. Cook for 15 minutes, stirring often. Check that the chicken is properly cooked – it should be white all the way through when cut in half.
- Add the chopped mango, stir well, and bring the pan briefly back up to a simmer. Cook until the mango is just heated through – we still want to see chunks of mango rather than a purée.
- Remove the pan from the heat. Serve, with a side of cauliflower rice.
Your best bet for getting hold of Kashmiri chilli powder, which you might see sold under its Hindi name of Kashmiri Mirch, will probably be your friendly neighbourhood Indian or Pakistani grocer or supermarket. If you can’t track any down, then use mild paprika with a dash of added cayenne pepper.