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Author Topic: Chicken Ray Puree  (Read 1352 times)

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Offline IanR

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Chicken Ray Puree
« on: January 22, 2007, 04:38 PM »
Hi all,

One of my local BIR does a main dish called Chicken Ray Puree and describes it as a 'delicious dish from Shylet which has succulent pieces of chicken with a very hot flavour'.

It just comprises the meat and sauce (orangy brown) and has no whole additions - chillies, onions etc.

It is absolutely delicious. Has anyone else come across it as I would love to re-create it ?
google produces no results.

regards
Ian
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Offline Yellow Fingers

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Re: Chicken Ray Puree
« Reply #1 on: January 22, 2007, 04:57 PM »
It's probably chicken RAI puree. The rai is mustard seed, which would explain the description of it being very hot?

YF
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