.

RECIPES

Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

Please feel free to enter your own recipe!

Chicken Phaal

This super spicy curry recipe uses several fresh peppers. If you can’t find lal mirchi pepper, use ground cayenne pepper, and if you can’t find jwala peppers (aka finger peppers), substitute serrano chiles. Please consider leaving a picture or comment if you decide to try this recipe!

Source: allrecipes.com (modified slightly) (by user Loving The Alien) (Entered by Ariana Giddens)
Serves: 6


Ingredients
3 tablespoons Ghee (clarified butter)      View Available Products
1 Onion (finely chopped)      View Available Products
3 cloves Garlic (finely chopped)      View Available Products
1 4 inch piece Fresh ginger (finely chopped)
1 1/2 pounds Boneless skinless chicken breasts (cut into pieces)      View Available Products
1 teaspoon Ground fennel seed
1 1/4 teaspoons Lal mirchi (or ground cayenne pepper)
1 1/4 teaspoons Ground cumin
1 teaspoon Ground coriander
1/4 teaspoon Ground ginger
14 teaspoons Ground fenugreek
1/4 teaspon Ground turmeric
1/4 teaspoon Ground cardamon
1/4 teaspoon Ground cinnamon
1/4 teaspoon Pepper
1/4 teaspoon Ground cloves
6 tablespoons Water (divided)
5 Fresh jwala (aka finger) peppers (finely chopped)      View Available Products
7 OR serrano peppers
Habenaro peppers (finely chopped)
4 Tomatoes (finely chopped)      View Available Products
Rice for serving
Bread for serving      View Available Products

Step by Step Instructions
  1. Heat the clarified butter in a skillet over medium heat. Add the onion and stir for about 8 minutes, then add the garlic & the fresh ginger. Cook for 1 more minute before adding the chicken and cooking for 10 minutes.
  2. Mix ground fennel, lal mirchi (or cayenne), cumin, coriander, ground ginger, fenugreek, turmeric, cardamom, cinnamon, cloves, and pepper in a bowl with 1 to 2 tablespoons of water to make a paste. Stir this paste in with the chicken in the skillet and fry for 2 minutes. Add the remaining water and fry for 7 to 8 minutes, stirring constantly.
  3. Mix in the jwala peppers, habanero peppers, and the tomatoes and cook for 10 minutes. Serve with rice and/or bread.

Comments

Comments added by fellow market members.