What’s going on, everybody? This is Chef Eric Adjepong here. excited to be cooking as culinary adviser for Bowery Farming, and we’re making my favorite dish. It’s a curry chickpea stew with some coconut rice.
I cannot wait for you guys to try this out. We have some chickpeas, obviously. Two sets of aromatics. We’re going to be having some beautifully diced onions right here with this bell pepper. If you don’t have a green bell, pepper, honestly it doesn’t really matter what color you have.
We have some Scotch beans, some Habaneros. One of my favorite, favorite ingredients, super spicy. I’ll tell you how to tailor the heat on this curry. And then a second round of aromatics that we’re going to be cooking, this is garlic, this green onion over here, there’s fresh thyme.
I actually want to go ahead and start off with our little makeshift hot sauce. So all I’m doing simply just kind of pulling out the stems from my Habaneros over here. I’m going to grab maybe two cloves of garlic.
Add that in there. A pinch of salt and a pinch of sugar. Then we’re going to add in about two ounces of balsamic white vinegar. And rather than kind of just chopping up these peppers and putting it into the curry, we’re going to actually add it in by teaspoon, gravity.
And we’ll go ahead and put that to the side. We don’t need that for now. Any time I’m working with anything round on my cutting board, anything that I feel like is, like, running around on me, so the first thing I do is try to find myself a nice kind of stable surface.
I’m going to go ahead and just remove the top and the bottom of this bell pepper. Now that this bell pepper is nice exposed, I can go ahead and make my next incision. I’m just going to cut straight down, put the pepper on its side, find that incision I just made.
And essentially just kind of uncoil. I trim off any of that, like, rib that’s kind of stuck inside. And then I’m just going to cut this right in half left. Like so, like so. Get these beautiful strips.
What’s really more important, guys, is that everything is kind of even, so we want to make sure that we cut everything nice and even. You’re going to get a beautiful dice out of this, rock your knife nice and gentle, don’t freak out.
It’s not like a bunch of cameras are right behind you. We’re gonna go ahead and add this into the same pile as our onions because they will be cooking at the same rate, same time. Guys, we’re ready to head into the next stage.
All mise en place is set. Let’s start cooking. Our first objective, guys. We want to actually cook our coconut rice. So the first thing we’re going to do, it’s very, very important here. We have to rinse that rice.
There’s a large amount of starch, always kind of really kicked up on the rice itself. So right now I have about 10 ounces of water. About 1 can of coconut milk. And then this beautifully rinsed rice that we just washed out.
We want to make sure that liquid is nice and hot, gets to a really nice point before we put the lid on. It looks like my coconut rice has finally come to a boil. Put a quick lid on that. Reduce the temperature down just a touch.
I’m going to go ahead and put my little sauce pan over here on medium high heat. And in a little bit of oil, my onions and peppers. And really it’s going to take anywhere between three to four minutes, right? And like I said, we really want to do due diligence and get as much of that vegetable cooked out as possible.
My onions and peppers are really going off beautifully. You can start to smell the aroma. The kitchen’s smelling real beautiful now. So I love this dish specifically. It’s one of those dishes that I remember growing up eating in the Bronx.
I grew up in a very, very heavy and dominant like Caribbean, West African community, and curries and, you know, different types of coconut shrimp was always being made around me or whenever I went to a friend’s home or family’s home.
So I really, really enjoyed this flavor. I was actually slated to make this dish, this specific dish at a restaurant that was supposed to be opening up last year. And I announced my restaurant on the double on March 9, 2020.
And I felt like a week later everything just kind of like went to dead as far as COVID and everything that’s kind of happened between that. I figured if I can’t necessarily serve the people this dish in a restaurant, I might as well teach them.
I remember doing a class. It was like 3:00 p.m. Eastern here in the States, and there was a beautiful lady from Saudi Arabia cooking at 3:00 a.m. the same dish. Like, that’s how much the food has kind of like transcended time zones and everything like that.
So I’m really, really grateful and happy for this dish specifically, for sure. We’re going to add in now back to our second round of aromatics. That’s that beautiful chopped garlic that we have here. Those green onions.
Some of that thyme. The green onions, the garlic, the thyme aren’t as structurally sturdy as the peppers and onions. And that’s the reason why we didn’t go ahead and add them in. We have to kind of do it in layers, right? Treat each ingredient with the respect and the love that it deserves and watch the magic happen.
Add just a little bit more salt to help draw out some of that moisture. We have pretty much all of these vegetables beautifully sauteed. We can go ahead and add in our curry powder right now. Also going to add in our tomato paste.
And this is just the umami, right? This is just flavor on top of flavor. Once we have all of that kind of cooked out, you’re going to go ahead and add in one more can of coconut milk. We’re also going to add in anywhere between 12 and 16 ounces of chicken stock or vegetable stock, if you have that available.
Smell the coconut milk, starting to lift up a little bit. Do not forget, we have our hot sauce that we made earlier. This is one of those perfect moments to grab yourself some tasting spoons. And for the heat for the Habanero that we just blended up, I’m just going to add in a teaspoon to start for now.
We can always add in a little bit more heat if we wanted to. Let that just kind of simmer throughout just for another 30 seconds or so before we go right back into it. So this curry’s been reduced down nice and beautifully, guys.
We’re gonna go ahead and add in our chickpeas. It’s just been lightly salted. We’re gonna allow the chickpeas just to get nice and warm on us. Go ahead and just check for seasoning, check for the heat add in just a touch, maybe about 2 teaspoons of lemon juice.
Again just to kind of help brighten everything up. Then we’re gonna fold in those beautiful mustard frills. We are finally here. Our curry is complete. Chickpeas have been added, that beautiful mustard frill has been added, as well.
Our coconut rice is beautifully done. I’m ready to plate this up. Super simple. We’re just going to go ahead, get a little bit of that rice, kind of spoon it in. And then from there, you pick up some of that beautiful coconut curry by adding a little bit of scallions just to help with the garnish.
This is quite honestly made at least once or twice a week. So my little one loves it. Not too spicy. Right amount of heat. And again, you can control all of that. Enjoy, cook, and yeah, be happy with this ’cause I’m about to do my thing with this right now.
I’m going in. Mm. It’s just, it’s perfect. Like, we have the salty, have a little bit of sweet, little bit of sour, little aromatics that we cut off nice and beautifully. I know it’s rude to eat with my mouth open, but this is so damn good.
For the recipe of, guys, please click the link below. ♪♪ ♪♪ ♪♪ ♪♪