Smoked chicken curry cook-a-long?

>>9286370
That is some rough chopped garlic tbqh

>>9286370
pineapple cubes? What

I am very unsure about everything you posted about. But I will continue to watch this trainwreck.

Pic related: Chili's and dry spice is going to be toasted in a dry skillet.

>>9286388

It's all going in the processor, so I didn't bother to mince anything up too much.

File: toasting chilis 1.jpg (184KB, 1152x290px) Image search: [Google]

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>>9286422
fuck...

Pic.

>>9286388
>>9286410
Found the whites

File: adding hot stock.jpg (131KB, 849x320px) Image search: [Google]

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Once the chili's are toasted, they're going to be soaked in some hot chicken stock I made with some of the smoked chicken bones and parts, and the spices will be ground.

>>9286410
A sweet component goes really well in a curry dish. Think coconut milk in Thai curries. I had a can of cubed pineapple in the fridge, so I'll be tossing some in to add that sweetness.

>>9286414

Nah, we'll be alright.

File: chili paste in the processor.jpg (187KB, 877x643px) Image search: [Google]

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Once the chili's have softened up, all the chili paste ingredients are going in the food processor.

File: paste is done.jpg (373KB, 1132x760px) Image search: [Google]

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This time I opted to leave the seeds in, and just strain them and the skins out of the paste after I process them, but I think leaving the skins in offers a better taste and texture. Apparently that's a no-go when making Mezkin chili sauces though.

I added more of the stock to the processor to help it all get chopped up, which means the end result is going to be thin and will need to be simmered over some heat to reduce the moisture content and thicken the paste.

Pics: (TL) chili sauce in the bowl right after straining (TC) seeds and skins remaining in strainer (TR) sauce in the pan to be thickened (BL) thickening up (BR) done

File: red onions go in.jpg (338KB, 1525x433px) Image search: [Google]

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With the paste done, it's time to start working on the sauce. In goes a chopped red onion to be caramelized. Notice how they almost looked burnt in the middle pic, but in the right you can see they came out nice and browned after I added some stock and reduced it until they were nice and brown.

File: chili paste goes in the onions.jpg (275KB, 1196x432px) Image search: [Google]

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Once the onions were browned, I mixed in the chili paste and let it reduce a bit.

File: adding tomato to chili onion paste.jpg (387KB, 1705x431px) Image search: [Google]

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Now it's time to finish the base sauce with the tomatoes.

You can see how the tomatoes slowly start to soften, and then eventually dissolve and make the sauce. I could have used the food processor for this, but I prefer the texture of the sauce when you allow the tomato to simply soften in the pan, skin and all. From here I'm going to add some chicken stock and let it simmer a bit, then I'm going to add my final ingredients for the last part of the simmer

File: peppers chicken in.jpg (287KB, 861x755px) Image search: [Google]

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Finally, it's time to add the smoked chicken, peppers, carrots, and pineapple. From here, I'll add a bit of stock, and let it simmer for about 20 minutes or so.

File: plated.jpg (209KB, 750x707px) Image search: [Google]

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Well...fuck.

Camera died and I have no batteries for it here.

Here's a pic of a similar dish I did before instead, except without the carrots and pineapple, served over some rice and garnished with green onion.

All in all it turned out quite nice, though the chili paste didn't have enough heat, so I had to add a chopped habanero. The pineapple was nice, and added that little bit of sweetness to go along with the savory flavors of the rest of the dish.

Next time I'm adding more heat to the paste, getting rid of the seeds before processing, and then I'll finish up in my mortar while leaving the skins in the paste.

0/10 didn't "bone apple tea"