DHAL PURI AND HARD/YARD-FOWL CURRY GUYANESE STYLE

DHAL PURI
Ingredients:
1 pt Split Peas
1 Cluster Garlic
1 Hot Red Pepper
2 Leaf Broad Thyme
1 Tsp Fine Thyme
1 Tsp eschallot
2 tsp ground geerah
1 lb flour
1 1/2 tsp baking powder
salt to taste
1 Tbsp ghee
1/2 pt cooking oil

Instructions:
1 Boil peas with some salt. Do not allow to get too tender it should have a soft grainy consistency when you squeeze it between your fingers. Drain and cool.
Grind peas with garlic, pepper, broad thyme, fine thyme and eschallot. add geerah and salt to taste.
2 Sieve flour and remove a third for spreading and kneading.
3 Add baking powder to the flour and mix and knead with water to form a dough.
then leave to stand for 5 minutes.
4 Divide dough into small balls and flatten, Rub ghee and oil and Fill each balls
with a rounded tablespoon of ground peas and seal.
5 Dust in flour and leave to soak for 5 minutes.
6 Heat tawah, roll out pieces and place on tawah.
7 Turn and glaze with oil and ghee mixture. Turn again and allow to cook
on both sides. Puri should swell.
8 Remove and keep warm.
Enjoy!
CHICKEN CURRY
Ingredients
1 whole chicken
2 Tbsp. curry powder
1 Tbsp. garam masala
1 Tbsp. roasted ground cumin (geera)
1 1/2 Tbsp. turmeric
1 Garlic cluster
1 sm onion
1 Tbsp. grind Fine leaf thyme
1 Tbsp. grind broadleaf thyme
1 Tbsp. grind basil/Marid man pork
1 Tbsp. grind bandanie
1 Tbsp celery (chopped)
2 stems scallions/eschalot (chopped)
1 Tsp grind ginger
4 Tbsp. approx. vegetable oil
2 tomato cubes (optional, cubes are salty so taste before you add salt)
Salt to taste
4 wiri wiri pepper (any amt. of heat you can handle)
1 tiger teeth pepper (any hot peppers)
1 tbsp. white vinegar (to wash meat)

Instructions
First cut up the chicken, remove and discard skin and wash thoroughly with white vinegar, then drain dry, Set aside

In a bowl add the grind peppers, grind garlic, fine leaf thyme, broadleaf thyme, bandanie, grind ginger, turmeric, curry powder, geera, garam masala tomato cube-(optional) and, onion.
Add some water and mix into a paste (not too thick) or you can fry first in oil then add water.

Set stove to medium
Heat the oil and add the curry mixture to it, cook for approx. 2 mins. Stirring to prevent burning.
In approx. 2 mins. The curry mixture will release all the aromas from the spices.
If the mixture is drying out within the 2 mins. Add a tiny bit of water. (Remember to stir).
After the 2 mins or so, add the chicken and salt, stir well to coat the chicken with the mixture. Cover the pot and let the chicken release its own juices and evaporate (about 5-15 mins)
Stir once during this time.
When the water has evaporated, add the hot peppers.
Add water to the level of the contents of the pot.
Let it cook until the meat is tender and the gravy has evaporated (not very dry as it will thicken as it cools).
When finish garnish wiht chopped eschalot and celery.
ENJOY!

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