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Bhut Jolokia Murgh or Ghost pepper chicken curry is a spicy side dish recipe made with chicken and seasoned with the hottest chillies found yet- the ghost peppers. Though it is a simple preparation of the recipe, watch out while adding the bhut jolokia since this chili grown in East India is the spiciest of all chilies. Tried this amazing Ghost Chilli Chicken which is the new arrival of McDonald's.
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To begin with this particular recipe, we must prepare a few components. You can cook my ghost chilli chicken & tomato with noodles π using 16 ingredients and 6 steps. Here is how you can achieve that.
Composition needed to make My Ghost Chilli Chicken & Tomato with Noodles π:
- 1 tbls Chilli oil
- 1/4 Small White Onion
- 2 Cloves Garlic Crushed
- 1 Chicken Breast
- 1/2 tsp Dried Basil
- 1/4 tsp Black pepper
- 1/2 tsp Ghost Chilli
- 1/4 tsp dried Chilli flakes
- 2 small chillies whole
- 2 full small chilli peppers
- 1/2 Dried Chicken stock
- 1/4 cup Boiling Water
- 1 large Vine Tomato sliced
- 1 tbls Tomato Purèe
- 1/4 Of Yellow Sweet Bell Pepper
- 1 Noodles for
How to Make Extra Spicy Ghost Pepper Chicken Curry - the Recipe Method. Add your chopped chicken along with chopped jalapenos, ghost peppers and onion. Ghost Pepper Chili was the most suggested recipe and I am happy to oblige. Fresh vegetables and grilled beef make up the bones of this dish, but watch out, it bites back!
Directions to cook My Ghost Chilli Chicken & Tomato with Noodles π:
- Chilli oil heat up add onions fry for 1 minute add the garlic stir in.
- Next fry the chicken until coloured on medium heat 5 minutes then add chilli flakes, Basil, pepper
- Next add the chicken stock then the boiling water stir to mix
- Add the sweet peppers mix in then add the ghost chilli,whole chillies and the sliced tomatoes, tomato purèe stir to mix leave simmering for 3 minutes.
- Boil the noodles and then drain them. Add the chilli chicken on top and serve hot.
I really suggest that you serve your Ghost Pepper Chili with a dollop of sour cream, some cheese or a tall and cold glass of milk. Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside. In the same pan, add the garlic, red chilli, soy sauce, tomato purΓ©e, and water. Stir and simmer the mixture reduces and is thick and syrupy.
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