Hi people
Just wanted to share this one with you, tried it a few times with a couple of variations, ouch!, this one bites.
Hot Naga Chicken Curry
2 tsp cumin seeds
# 1 tbs coriander 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 tin chopped tomatoes
# 675g (1.5 lb) chicken breast fillets, cubed
# 2 medium potatoes (optional)
# 1 hand full 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 at least 2 hours or until the oil turned dark and rises to the surface before adding the chicken.
Just wanted to share this one with you, tried it a few times with a couple of variations, ouch!, this one bites.
Hot Naga Chicken Curry
2 tsp cumin seeds
# 1 tbs coriander 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 tin chopped tomatoes
# 675g (1.5 lb) chicken breast fillets, cubed
# 2 medium potatoes (optional)
# 1 hand full 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 at least 2 hours or until the oil turned dark and rises to the surface before adding the chicken.
