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SPICY RUM CHICKEN CURRY INSPIRED BY SUPER SMASH BROS.
cook:
1 h 15 min
554,446 views You'll be breathing fire after sharing this super spicy dish with your friends!
5 servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Prep
2 ½ pounds chicken thighs
For the Ginger Garlic Paste
125 g ginger
120 g garlic
1 tsp salt
1 tbsp neutral oil
water, as needed
For the Chicken
2 tbsp ginger garlic paste
2 tsp garam masala
2 tsp black pepper
2 tsp turmeric
2 tsp coriander powder
1 tbsp Kashmiri chili powder
75 ml dark rum
For the Curry Base
1 medium red onion, chopped
½ cup vegetable or mustard oil
2 bay leaves
1 tsp cumin seeds
pinch of salt, as needed
8 green chilies, slit
2 tbsp ginger garlic paste
¼ cup tomato paste
2 ½ tsp coriander powder
2 ½ tsp turmeric powder
2 ½ tsp black pepper
2 ½ tsp garam masala
2 ½ tsp Kashmiri chili powder
200 ml water, plus more if needed
¼ cup chili powder, optional
180 ml dark rum
For the Serving
basmati rice
TOOLS
Babish cutting board
Babish Chef’s knife
fridge
plastic wrap
Babish Clef knife
Babish mixing bowl
food prep gloves
kitchen scale, optional
Babish measuring cups and spoons set
food processor
rubber spatula
Babish mini food prep bowls
Babish Wok or large pan
wooden spoon or spatula
Babish sauce pot
long stemmed lighter
DIRECTIONS
1.
For the Prep
1.
Cut the chicken into large pieces and transfer to a mixing bowl. Cover and set aside in the fridge until ready to use.
2 ½ pounds chicken thighs
Babish cutting board
Babish Clef knife
Babish mixing bowl
plastic wrap
2.
For the Ginger Garlic Paste
1.
Peel and chop ginger and garlic into small chunks. Then transfer to a small food processor.
125 g ginger
120 g garlic
Babish Chef’s knife
Babish cutting board
food processor
2.
Add salt and oil then blend until a paste forms. Add a splash or two of water as needed for thinning. Transfer to a small bowl and set aside until ready to use.
1 tsp salt
1 tbsp neutral oil
water, as needed
food processor
Babish measuring cups and spoons set
rubber spatula
Babish mini food prep bowls
3.
For the Chicken
1.
Combine chicken and ginger garlic in a mixing bowl along with garam masala, black pepper, turmeric, coriander powder, Kashmiri chili powder, and dark rum. Mix until every piece of chicken is coated.
2 tbsp ginger garlic paste
2 tsp garam masala
2 tsp black pepper
2 tsp turmeric
2 tsp coriander powder
1 tbsp Kashmiri chili powder
75 ml dark rum
For the Chicken
Babish mixing bowl
food prep gloves
Babish measuring cups and spoons set
2.
Cover and marinate for at least 6 hours and up to overnight.
For the Chicken
Babish mixing bowl
plastic wrap
fridge
3.
For the Curry Base
1.
In a large pan over medium-low heat, add oil. Once shimmering, add bay leaves and cumin seeds, stirring, until the leaves are fragrant, about 1 minute.
½ cup vegetable or mustard oil
2 bay leaves
1 tsp cumin seeds
Babish Wok or large pan
Babish measuring cups and spoons set
wooden spoon or spatula
2.
Add onion and salt and cook until onions are just softened but not brown, 5-6 minutes.
of salt, as needed
1 medium red onion, chopped
Babish Chef’s knife
Babish cutting board
Babish Wok or large pan
3.
Meanwhile, prepare the green chilies.
8 green chilies, slit
Babish Chef’s knife
food prep gloves
Babish cutting board
4.
Then add cut green chilies and cook for 1 minute, or until fragrant.
8 green chilies, slit
Babish Wok or large pan
wooden spoon or spatula
5.
Add ginger garlic paste and stir to combine.
2 tbsp ginger garlic paste
Babish Wok or large pan
wooden spoon or spatula
Babish measuring cups and spoons set
6.
Add tomato paste and stir to combine. Cook for 2-3 minutes, or until tomato paste is darker in color.
¼ cup tomato paste
Babish measuring cups and spoons set
wooden spoon or spatula
Babish Wok or large pan
7.
Add coriander powder, turmeric powder, black pepper, garam masala, and Kashmiri chili powder, and stir to combine. Cook for 30 seconds, or until fragrant, then add water and stir to combine.
2 ½ tsp coriander powder
2 ½ tsp turmeric powder
2 ½ tsp black pepper
2 ½ tsp garam masala
2 ½ tsp Kashmiri chili powder
200 ml water, plus more if needed
Babish Wok or large pan
Babish sauce pot
Babish measuring cups and spoons set
8.
For the Assembly
1.
Add the marinated chicken, stir to combine and cover with a lid. Cook for 30-45 minutes on medium low heat, or until chicken is tender.
For the Chicken
Babish Wok or large pan
2.
Cook basmati rice according to the package at this time.
basmati rice
Babish sauce pot
3.
Add more water if necessary to achieve preferred gravy thickness. Add optional chili powder at this time.
water, as needed
¼ cup chili powder, optional
200 ml water, plus more if needed
Babish Wok or large pan
4.
Once the curry has reduced a bit and the chicken is cooked through, remove chilies and take the pan off the heat.
8 green chilies, slit
Babish Wok or large pan
5.
Add rum. Then using a long stick lighter, ignite the rum, shaking the pan to dissipate the flames.
180 ml dark rum
long stemmed lighter
Babish Wok or large pan
6.
Serve with basmati rice.
basmati rice
7.
For the Flaming Version
1.
Transfer cooked basmati rice to a heat-proof serving plate and pile chicken curry on top.
basmati rice
For the Chicken
For the Curry Base
long stemmed lighter
2.
Add rum to a small pan. Then using a long stick lighter, ignite the rum, then carefully pour the flaming rum over the plate of Chicken Curry for the ultimate spice and alcohol.
180 ml dark rum
long stemmed lighter
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