This month: GOLDIE

From the turntables to the dining table, DJ and veritable TV personality Goldie has gone viral this month, whipping a storm in the spice community with his own Cli y’s Chicken Curry YouTube video. “I’ve always been bang into curries,” he says. Especially the Jamaican techniques. The food has to be properly sourced too.”

Goldie’s given us his recipes.There’s just one missing ingredient. “You ain’t getting it,” he grins. “If I told you I’d have to kill you!”

Goldie’s ‘FabricLive:58’ CD is out now. If you like dirty drum & bass music, you’ll love this!

Cliffy’s Chicken Curry

INGREDIENTS
1 whole chicken or four thighs
1 tbsp tamarind powder
1 tbsp curry powder
3 onions diced
2 shallots diced
1 spring onion chopped
4 whole bulbs of garlic nely diced
½ bunch of thyme
8 tomatoes chopped
7 scotch bonnets, nely chopped
2 small green chillies, nely chopped
2 small red chillies, nely chopped
Salt and pepper.
Half a block of butter
2 ½ tins of coconut milk


METHOD
Mix the ingredients except the coconut and butter. Bung it all in a big bag and rub heavily.
Leave for it ve hours, or preferably overnight if you can.
Put on some rubber gloves take all the ingredients on the chicken and keep aside. Really squeeze the chicken and get everything you can o it.
Get a big wok with an inch and a half of oil and get it as hot as you can. So it’s smoking. Throw the chicken in and keep turning it and turning it and turning it so it’s golden brown all over. Then drain the fat – so you lose a lot of the unnecessary heat from the bonnets - and put the chicken in a baking tray.
Crank your oven up to 200°c, to warm up. And while it does, get all the vegetables and spices you had from the bag and bubble them up in a big pot with half a block of butter for about 10 minutes. Then add the coconut milk and let it simmer for 10 minutes so all the avours come together. Remove any tomato skins oating on the top and pour it all over the chicken.
Then put it all in the oven and bring the heat down to 120°c and just let it sizzle away for 35 minutes. Bang, you’re done!