Chicken Ringstinger

                    A dish originating from just south
                    of the North Circular, London.
                    This dish is loved by all of us
                    here at Curry Monster, but we take
                    no responsibility if you're a bit
                    too much of a big jessy and you end
                    up on the toilet for days on end
                    after eating it!

                    Serves 1-4

                    Ingredients:
                    2 lbs Chicken
                    6 Medium Onions, chopped
                    4 Cloves Garlic, chopped
                    8 tblspn Ghee or Vegetable Oil
                    2 Pints of water
                    24 fresh Habaneros Chillis, chopped
                    30 dried red chillies,crushed
                    2 tspn Red food colouring

                    Spices:
                    2 tsp ground turmeric
                    2 tsp ground cumin
                    2 tsp ground coriander
                    5 tsp ground hot chilli powder
                    1 tsp dried fenugreek leaves
                    A couple of capsicum pods

                    Optional (for the clinically insane
                    only):
                    ¼ bottle of tabasco sauce (try
                    eating a teaspoon neat!)
                    ¼ bottle Encona West Indian Hot
                    Pepper sauce (mmm)

                    Mandatory
                    12 large jugs iced water
                    15 rolls of Kleenex
                    1 week off work
                    1 ambulance.

                    Method:
                    1. Fry the chicken, onions, garlic
                    in some of the oil. Put all the
                    spices in a bowl with a bit of
                    water and
                    mix to a paste. Fry this paste in a
                    second pan for 10 minutes in some
                    of the oil. Now combine all
                    ingredients in a large vat or
                    saucepan and simmer for 1-2 hours.

                    2. Add 3 tablespoons chilli powder
                    and some more dried red chillies
                    towards the end.
                    Add a teaspoon Garam Masala 5
                    minutes before serving.

                    3. Leave to cool for 2 minutes
                    before serving.

                    Serve on a bed of rice, followed by
                    a bed in hospital.

                                  [Image]