Reshmi Kebabs (Silken Kebabs)
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
3 almonds
2-3 serrano chiles, roughly chopped
1/2 inch piece of ginger, peeled and chopped
Handful of fresh coriander
1 tsp salt
Juice of 1/2 lemon
3 Tbsp double cream
1 lb chicken breast fillets, cut into 1 inch pieces
1 Tbsp butter or ghee
Instructions:
Place the almonds in a small bowl and cover with boiling water. Allow to soak for about 5 minutes and slip off the brown skin and chop the almonds roughly.
Place the almonds, chiles, garlic, ginger, and coriander into the bowl of a food processor and process until finely chopped.
Transfer the mixture to a non-metallic bowl and add the salt, lemon juice, and cream. add the chicken and mix well to coat. Cover and marinate for 24 hours in the refrigerator.
If using wooden skewers, soak in cold water for about half and hour before using. Also, bring out the chicken from the fridge to bring to room temperature.
Preheat the grill to high and lightly oil the grill pan. Remove the meat from the marinade and thread onto skewers.
Brush with butter or ghee and grill for about 10 minutes, turning once, until cooked through. Serve immediately.
Serves 4 as a starter, 2-3 as a main course.
From The Curry Secret by Kris Dhillon.