Dish description

Witch’s Curry Cauldron – Something spicy to enjoy on Halloween

Once upon a time, in the north of England, there was a scary Witch who every 31st of October, dusted off her cauldron, went into the forest to gather all the needed ingredients and cooked a spooky Curry Halloween Recipe.

happy halloween

How to Make Halloween Curry Recipe

Witch’s Directions…

Firstly make the mysterious curry paste: Grind coriander, cumin, peppercorns, and salt with a mortar and pestle, or with the bottom of a heavy skillet. Add the remaining ingredients, and grind them until a paste forms.

Secondly make the hag’s stew: Puree 5 tablespoons of curry paste, the spinach, and 1 cup regular coconut milk in a blender until smooth.

Finally bring the remaining regular coconut milk and the light coconut milk to a boil in a medium heavy stockpot. Reduce the heat, stir in curry-spinach mixture, and simmer it  for 5 minutes. Add the courgette, and cook until is slightly tender, about 5 minutes. Add the chicken, and the season with salt and pepper. Cook until the zucchini is tender and the chicken is cooked through, about 5 minutes. Add the basil, and the garnish with serrano chiles. Serve with rice and lime wedges.

Ingredients for Halloween Curry Recipe

For the Mysterious Curry Paste

1 x tablespoon whole coriander seeds, toasted

2 x teaspoons whole cumin seeds, toasted

1 x teaspoon whole black peppercorns, toasted

1 x teaspoon coarse salt

3 x red chillies, sliced

1/2 cup fresh coriander

2 x stalks fresh lemongrass, trimmed and chopped

8 x garlic cloves, minced

2 x scallions, chopped

2 x tablespoons chopped peeled fresh ginger

2 x tablespoons fresh lime juice

1 x tablespoon finely grated lime zest (from 2 limes)

For the Hag’s Stew

2 ounces spinach

1 can unsweetened regular coconut milk

1 can unsweetened light coconut milk

1 medium courgette, quartered lengthwise and sliced 1 inch thick (21/4 cups)

12 ounces boneless, skinless chicken breasts, cut into 1-inch pieces

12 ounces boneless, skinless chicken thighs, cut into 1-inch pieces

Coarse salt and freshly ground pepper

3/4 cup fresh basil

Serrano chillies, thinly sliced, for garnish

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Roving Reporter

Our roving reporter in the North of England.

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