With so many of us wanting to experience a wider range of world cuisines, peppers are a mainstay in most kitchens in the UK nowadays. The natural progression from this is the fact that more and more of us also love to grow our own firey treats at home, making the journey from plot to plate even quicker!
Suitable For A Wide Range Of Climates
These vigorous semi-erect plants produce masses of hot peppers under a wide range of climatic conditions. The well branched plants produce pendulous down-facing fruit, which are 10 cm in length, ripening to deep-red. Hot Pepper ‘Mirch Masala’ is a stunning treat, both ornamentally and taste wise, for chilli and pepper lovers everywhere!
How To Grow Hot Pepper ‘Mirch Masala’
How Was ‘Mirch Masala’ Created ?
Mirch Masala was developed by Burpee’s breeding team in Bangalore, India. It is a classic Jwala type that has been selected primarily for a high level of pungency (heat) and general disease resistance under stressful growing conditions. The robust plants have been selected over many generations and the programme that produced Mirch Masala took seven years to complete. Mirch Masala was first tested under UK conditions in 2015 and was shown to be highly adapted for production in a large (35cm diameter) pot in an unheated greenhouse at our trials facility in Yorkshire. The well branched plants produced a prolific crop of 8cm long fruit which can be used green or when fully ripened to a rich deep red. The breeding in these types continues and two new varieties will be introduced to the European market in January 2021.
What’s Different About This Plant?
This stunning pepper variety can be grown in almost any climate condition, although it was originally selected for outdoor production in India, it also performs very well in unheated greenhouses in Northern Europe.
‘Creole Okra with Chicken & Prawns’ Recipe
450g Chicken thighs – boneless & skinless
2 to 4tbsp of rapeseed oil
½ hot pepper – Mirch Masala finely chopped
2 tsp Garlic – chopped
1 Bay leaf
1 Medium onion – chopped
70g Celery – diced
1 tsp Smoked paprika
1 tsp Fresh/ dry thyme
1 Sweet pepper – Crispy – chopped
6 Tomatoes – Tomato – ‘Super Mama’ – chopped
200g Fresh okra – Okra – ‘Baby Bubba’ – sliced
½ tsp cayenne pepper
300 ml Chicken stock
150g Raw prawns
½ tsp Salt and pepper
Creole spice mix
2 ½tbsp Paprika
2tbsp Garlic powder
1tbsp Black pepper
1tbsp Onion powder
1tbsp Cayenne pepper
1tbsp Dried oregano
1tbsp Dried thyme
- Cut the chicken into small pieces and season with the Creole spice mix and marinade for 15 – 20 minutes (the longer the better).
- Heat a saucepan with 1tbsp oil, add the chicken and sauté for about 5 minutes or until golden brown. Remove the chicken from the pan and set aside on a plate.
- In the same pan, add the onions, garlic, celery, jalapenos, bay leaf, thyme and paprika. Add more oil if needed then stir gently and sauté for 3 to 4 minutes.
- Once all the ingredients are all golden brown, add the tomatoes, cayenne pepper, peppers and the sealed chicken. Cook for a further 5 minutes.
- Stir in the okra and add the stock. Season to taste
- Stir occasionally and cook for 6 to 8 minutes until the chicken is fully cooked.
- Finally, stir in the prawns, cooking for a further 5 to 6 minutes until cooked through.
The Okra is used as a thickening agent so your dish should be a lovely consistency.
Serve with basmati and wild rice and finish with freshly chopped coriander.
Where Can You Plant Hot Pepper ‘Mirch Masala’
This hot pepper stunner is quite at home growing direct in the garden or in a large pot. Masses of downward-facing hot peppers are produced from semi-erect plants, producing bright red fruits when ripe.