Curry Bulgarian Style

• 400 grams chicken/pork (diced).
• 2 onions (diced).
• 2 carrots (diced).
• 2 long/thin type chilli peppers.
• 1 can 400g Italian plum peeled tomatoes (not chopped).
• 1 mango/okra if availble(diced).
• 1 level teaspoon of the following powders-chilli, fenugreek, ginger, tumeric, cumin and coriander.
• 9 green caradom pods.

1. 1 In a small pan put in half a mug of water and the carrots and gently boil.
2. 2 Put enough sunflower oil into a deep sided frying pan to give a 1-2 mm depth. Heat and add the onions and a few garlic buds if desired (finely chopped). When the onions start to brown add the chicken and turn the heat to 4 to stop the herbs burning.
3. 3 Keep stirring and add the spices and pods and stir gently with a large flat wooden spoon.
4. 4 When the chicken is all whitened add the chillis, mango, okra and any other soft veg desired. Keep stirring with lid on/off depending upon consistancy and add a little water if required.
5. 5 After 8 mins add the tomatoes with half of the juice, carefully cut the toms in the pan. Dont add all the juice it will be too tomatoey!
6. Also add the carrots which should be soft now. If rice or popp,s are required start now.
7. 6 Gently simmer for 15 mins and add more chilli powder for strength if desired. Serve with rice or poppodoms.

chickenpork, onions, carrots, chilli peppers, italian plum, mango, powderschilli, green caradom

Taken from www.epicurious.com/recipes/member/views/curry-bulgarian-style-50080300 (may not work)