Jackie Jan's Napalm Chicken
Serves 4

This is the hottest scuba munchy, a red hot chilli dish from Malaysia. But don't be put off by the heat, this dish is packed with flavour. Not for the faint hearted -  but he who dares wins in this case....Enjoy!!
Ingredients
2 fresh tomatoes
quartered
15 - 20 fresh chillies
quartered
1 whole chicken breast fillet
diced into your favourite shapes
200 g button mushrooms

quartered

1/2 red Capsicum 
sliced 

1 tablespoon fresh Coriander

 

2 Tablespoons Mushroom Soy

 
 400g tin coconut milk
 
 2 teaspoons ground cloves
 
1 tablespoon sugar

to taste.

Pinch of salt

to taste.

2 tablespoons olive oil

to taste.

Note.
To reduce the heat of the dish, use larger and cooler chillies like jalapenos. But try not to reduce the number you put in as the dish's main flavour comes from the chillies.

Vegetarians, use your favourite selection of veggies instead of the chicken. Chickpeas always go down a treat, baby corn on the cob hits the spot too.
Method

i)     Place the tomatoes, chilli, coriander, cloves, mushroom soy, sugar, salt and olive oil into a blender and mix down into a smooth paste. 

ii)    Mix the paste with the chicken, capsicums and mushrooms and leave in the fridge for 6 - 24 hrs to marinate

iii)   Take the chicken mix and heat in a wok with the coconut milk for 30 - 40 mins.

iv)   Serve with rice and nann bread.

Thanks to Jackie Jan for this superb munch. Be sure to have plenty of bog roll and easy access to the nearest john for the morning after..!!
Ring Rating - - Insane!!