Bongo's Millimanjaro or Chillimanjaro Chicken & Egg Curry!
We thought it was about time that we posted the recipe for our fabulous curry! Not only can you eat both Millimanjaro and Chillimanjaro straight out of the jar but they also make a fantastically tasty curry. This recipe is very easy to achieve and you can pretend that you've spent hours grinding spices and slaving over a hot stove!
You will need:
Meat or veg of your choice (we used chicken)
1-2 onions chopped
3cm cube of fresh ginger cut into thin strips
Tin of good quality tomatoes
Boiled eggs (optional but if you take our advice- DELICIOUS!)
A jar of Chillimanjaro or Millimanjaro - depending on your preference of heat ((It was a big discussion as you can see below!)
In the end we chose Millimanjaro as we had some guests who aren't as hardcore Chilli Freaks as we are!
Our winner this time was Millimanjaro!
Chop up your onions and ginger - careful with your fingers of course! (PS knife is from Fint & Flame UK before we get lots of emails - yes it's fantastic!)
Chop up your meat - or get your son to!
Gently cook off the onions until they are soft but NOT burnt
Add the ginger to the pan and cook gently too
Add your Millimanjaro (or Chillimanjaro if your feeling tough!)
We used a whole jar....it's too tasty not to!
Fry everything up on a medium heat and you should start to smell the gorgeous spices!
Add your chicken, meat or veg.
Fry up until the chicken is browned in the pan, careful not to burn it though!
Add a tin of tomatoes
Cover the pan and simmer on a med heat for 20-30mins, make sure it doesn't dry out!
Add in the boiled eggs....this will seem weird for some of you but trust us- it's brilliant!
Cover again for 5-10 mins to heat the eggs through
Check your meat is thoroughly cooked through and serve....
We served ours with some Of Bongo's saffron, cardamom and clove basmati rice
And finally....... EAT & ENJOY!