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Hot Naga Chicken Curry
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Friday, 16 October 2009 Average user rating vote imagevote imagevote imagevote image / 4 6 Users Voted
Description

A Naga curry. A possible contender for the worlds hottest curry. A blends of fresh spices and chilies to make a beautiful tasting curry along with the extreme heat of the famous DORSET NAGA CHILLI. This curry is not for the light hearted. I have spent many many hours perfecting this dish for maximum flavour and heat.

Submitted by bigsuggy

Ingredients
At a glance
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Difficulty
Course / Dish
Main Ingredient
Serves
2/3

#  2 tsp cumin seeds
#  1 tbs corriander seeds
#  1 tsp black peppercorns
#  1 2/3 tsp black mustard seeds
#  3 tsp fenugreek seeds
#  1 tsp ground cardamon
#  1 (4 inch) cinnamon stick
#  6 tablespoons white wine vinegar
#  1 tsp salt
#  1 tsp brown sugar
#  1 1/2 tsp cayenne
#  16-20 Dorset Naga Chillies
#  2 large onions
#  3-5 tablespoons olive oil (or ghee)
#  5 tablespoons water
#  8 garlic cloves, peeled
#  large piece of root ginger, roughly chopped
#  3 tsp ground coriander seeds
#  1/2 tsp ground turmeric
#  1 tim chopped tomatoes
#  675g (1.5 lb) chicken breast fillets, cubed
#  2 medium potatoes (optional)
#  1 handfull of coriander, chopped
#  1 tsp garam masalla

Methods/steps
  1. To make the curry paste, first grind the cumin, peppercorns, mustard seeds, fenugreek seeds, coriander seeds, cardamon and cinnamon together until they are a fine powder.
  2. Mix in the vinegar, salt, cayenne and brown sugar; set aside.
  3. Heat 3 tablespoons of the ghee or oil in a large frying pan until melted. Finely chop the onions and fry over a medium heat until brown.
  4. Keeping the oil for later use, put the onions in a blender with 2 or 3 tablespoons of water and blend until a paste consistency. Add the onions to the spices and mix.
  5. Put the ginger and garlic in a blender, add 2 tablespoons water and blend until smooth.
  6. Cook the ginger paste in the reserved oil, stir until the paste browns.
  7. Add the coriander and turmeric and cook for a few minutes, stirring.
  8. Add the curry paste and tomato sauce. Cover and simmer on low heat for 1 hour.
  9. Add the Dorset Naga chillies (finely chopped).
  10. Peel and chop the potatoes into cubes. Cook them in boiling water until slightly soft, around 10-15 minutes.
  11. Cube the chicken and fry in a little olive oil until white.
  12. Add the chicken and potatoes to the sauce for the last 15 minutes or until the chicken is cooked.
  13. Add the garam masalla about 2 minutes before serving
  14. Serve with fresh coriander, basmati rice and naan bread.
Additional Tips
For maximum flavour simmer the curry for atleast 2 hours or untill the oil turnd dark and rises to the surface before adding the chicken.
Reviews
Review by viman , Thursday, 05 November 2009 vote imagevote imagevote image
just one word...HOT
Review by bigsuggy , Thursday, 07 January 2010 vote imagevote imagevote image
Hi Viman.
Have you actually tried this dish to say that comment.
Review by scrote , Sunday, 10 January 2010 vote imagevote imagevote imagevote image
Very tasty dish loads going on... could not find nagas so used scotch bonnets,, i did not dare put 20 in,, found 5 gives it a very nice heat..
Review by aliprid , Saturday, 18 September 2010 vote imagevote imagevote image
their is no way you could possibly eat this with 20 dorset nagas,I have just eaten it with 2 home grown ones and had a near out of body experience.And I do love my chillis,so if you try this just the one dorset naga will probably do it.
Review by grah123 , Thursday, 30 December 2010 vote imagevote imagevote image
I have tried it, exactly as described, I even let the oil get dark for max flavour before adding the chicken and potato. I love hot food and this did not disappoint! WOW!!! I must have drunk a litre of raita with it....
Review by bigsuggy , Sunday, 31 July 2011
ALIPRID, maybe you cant eat it that hot, which is ok but People can and have, I have many many times with my own homegrown Naga Chillies. Thankyou for your comment anyway.
Review by bigsuggy , Sunday, 31 July 2011
ALIPRID, maybe you cant eat it that hot, which is ok but People can and have, I have many many times with my own homegrown Naga Chillies. Thankyou for your comment anyway.
Review by SimonW , Thursday, 06 October 2011 vote imagevote imagevote image
I made this recipie with 8 Naga chillies (as Tesco only had that many) and it was hottest curry I have ever managed to eat. I dread to think what it would have been like with 20 but I'm gonna be making it a lot so will build up the heat each time.

Superb flavours too, not masked by the heat as can happen.
Review by bigsuggy , Thursday, 12 January 2012
thanks for your comment, I started with about 8 naga too but now i regularly have it with at least 20, the heat is fantastic.

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