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Spicy is so hot right now.

August 13, 2010

Did you know that the bhut jolokia, as referenced in one of my previous posts, is the hottest pepper in the world? It is almost 150 times hotter than a jalapeño. Also known as the ‘ghost pepper’, India is considering this pepper its newest operative in the war on terror as a tear gas. According to the ‘Puter Hub, it will melt your face off. Interesting.

Evidently, there’s a purse snatcher around town lurking in the parking garages, grabbing women and snatching purses. Well, Mr. Purse McSnatcherson, I’m wearing say-goodbye-to-your-manhood heels and I’ve got a bhut jolokia just waiting to melt your face off. Don’t mess with the lady with the pepper stumbling around in 4-inch stilettos. Don’t go messin’ with a lady’s handbag.    

Given the biting bee sting my fingers went through after chopping three jalapeños, I wouldn’t want to touch the bhut with a ten foot pole. I even soaked my thumbs in milk yet the bite still prevailed. Yowsers. I suppose if I tried cutting the big bhut that I’d need to swim in a dairy farm for weeks. Think how milky my skin would be.

Alright, enough with the bhut. It’s only a preface to say that this dish is hot. If you don’t like sweating while consuming glorious chicken in a sweet, yet spicy, curry sauce, I wouldn’t recommend. But, if you’re man up for it, it’s totally worth the panting, sweating and dowsing of your face with water. Try indulging in 95+ degree weather, too. Then, you can totally take that bhut on. Piece. Of. Cake.

Not. Got any hotter dishes for me? Spicy is so hot right now.

Malaysian Chicken Over Rice

Adapted from The Best of Bon Appétit Cook Book, 1994

  • 1 cup of brown basmati rice
  • 1 tablespoon of butter
  • 2 tablespoons of vegetable oil
  • Approx. 2 pounds of chicken breasts, cut into cubes
  • 2 shallots, chopped
  • 3 teaspoons of curry
  • 1 tomato, chopped
  • ½ cup of coconut milk
  • 2 teaspoons of cayenne pepper (paprika if you like less heat)
  • 2 red peppers
  • 3 jalapeño peppers
  • 1 lemon, zest
  • Salt and pepper

Bring 2 cups of water to a boil. Add rice and butter. Turn down heat and simmer for 30-35 minutes.

There’s a lot of chopping involved. Chop everything first so you can throw it all in the pan at its respective time.

Heat oil on medium-high. Add chicken. Cook on all sides for about 10-12 minutes. Place chicken on a plate.

Turn heat down to medium. Add shallots and sauté for about 3 minutes. Add curry and stir until the aroma seeps throughout the entire house.  

Please disregard my blackened pan in the photo above. Steak searing gone bad.

Next, add the tomatoes, coconut milk and cayenne pepper. Stir until it boils.

Add chicken. Add peppers and zest of one lemon. Add salt and pepper to taste.

Simmer for another 4-5 minutes so all of the flavors meld together. Serve on top of basmati rice with a glass of iced cold water.

One Comment leave one →
  1. October 25, 2012 2:50 am

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