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Beavertown Mikkeller SD Murking 9 to 5 330ml

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Quick Overview

A Wheat IPA collaboration between Beavertown and Mikkeller San Diego

Availability: In stock

Regular Price: £3.70

Special Price £3.50

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Details

"1 out of 2 collabs we did with Mikkeller San Diego in the Spring (2018) (the 2nd one was Still Life, a 2.8% sour, brewed on our Tempus Project kit)

Tumble outta bed
And stumble to the kitchen
Pour myself a cup of ambition
Yawnin’ and stretchin’ and try to come to life
Jump in the shower
And the blood starts pumpin’
Out on the streets
The traffic starts jumpin’
With folks like me on the job from 9 to 5


Murking 9 to 5 is a soft IPA, brewed with 30% wheat to build body. It’s fermented with a clean ale yeast and dressed up in some of our absolute favourite modern hop varieties: Columbus, Vic Secret, Mosaic, Bru-1, El Dorado, Citra LupulN2"

Additional Information

BrandBeavertown
Size330ml
CountryEngland
RegionLondon
VintageN/A
ABV8%
VeganYes
OrganicNo
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  • Chicken Tikka Masala



    INGREDIENTS
    6 garlic cloves, finely grated
    4 teaspoons finely grated peeled ginger
    4 teaspoons ground turmeric
    2 teaspoons garam masala
    2 teaspoons ground coriander
    2 teaspoons ground cumin
    1 1/2 cups whole-milk yogurt (not Greek)
    1 tablespoon kosher salt
    2 pounds skinless, boneless chicken breasts, halved lengthwise
    3 tablespoons ghee (clarified butter) or vegetable oil
    1 small onion, thinly sliced
    1/4 cup tomato paste
    6 cardamom pods, crushed 2 dried chiles de árbol or 1/2 teaspoons crushed red pepper flakes
    1 28-ounce can whole peeled tomatoes
    2 cups heavy cream
    3/4 cup chopped fresh cilantro plus sprigs for garnish
    Steamed basmati rice (for serving)


    Preparation method

    1. Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

    2. Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

    3. Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

    4. Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

    5. Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.

    6. Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve the curry with rice and cilantro sprigs

    Recipe from http://www.bonappetit.com/recipe/chicken-tikka-masala
    Image from https://myfancypantry.files.wordpress.com/2012/04/chkentikkamsala-04385.jpg

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