Does anyone have any tips to reproduce a curry I had last year in Bradford? Its called a Naga Chicken Curry, and was one of the most flavourful curries I have had for many years, albeit very hot.
Any help would be appreciated!
Mr Madras
hi mr madras
try following bruce edwards chicken chilli masala but using bangladeshi naga chillies instead if using normal green chillies also use it whole and unless you have a very high chilli tolerance to heat then remove the chilli at the end of cooking. i have had a chicken tikka naga which on the menu was described as a real alternative to a vindaloo i did not find any sign of the chilli anywhere in the curry with a scoville score of over 800,000+ you can see why. i saw a quite recent interview of jamie oliver and he was talikng about the dorset nagas and said why people want to take pills on a night out when if they tried eating these chillies then they would not need the pills they would be tripping all night. i remember my wife saying about the local indian restaurant used to sell it ( a chicken naga that is) many years and change of hands ago not many places do cook anything hotter than a phall nowadays shame though.
happy regards
gary
Thanks Gary
I'll look up Bruce's recipe and give it a go, and post the results back here. I have only once found a Naga curry in a restaurant and enjoyed it so much I have been pining for another ever since! Unfortunately Bradford is about 300 miles away so a little impractical for an evening out! ;D
I don't recall the Naga curry being as hot as a Phall though, but its been many years since I braved a Phall.
Cheers, Barry
I know it's an old post, and not sure of your location, but Thames Tandoori just out the front of Waterloo (London) station, and I had a Chicken Sylhet in the gandhi in Portsmouth, also based on the Naga chillies. Both extremely nice, the London version being the hotter of the two, but both awesome.
Quote from: Mr Madras on March 03, 2007, 04:52 PM
Does anyone have any tips to reproduce a curry I had last year in Bradford? Its called a Naga Chicken Curry, and was one of the most flavourful curries I have had for many years, albeit very hot.
Any help would be appreciated!
Mr Madras
Chicken Naga the Worlds Hottest Curry
Ingredients
Serves 2
* 2 Chicken Breasts Diced
* 1 Cup of Curry Massalla Gravy-click for recipe
* Quarter of an onion finely chopped
* 2 Teaspoon Curry Powder
* 24 Naga Chillies
* 4 Teaspoons Garlic Puree
* 2 Teaspoons Ginger Puree
* 5 Tablespoons Vegetable Oil
* 4 Tablespoons roughly chopped coriander leaves
* 1 Tablespoon whole coriander leaves
* 1 teaspoon Garam Massalla :o
Chicken Naga Phall Recipe
Ingredients:
* 800g Diced Chicken, breast or dark meat as you prefer
* 1 Cup/300ml Water or Chicken Stock
* 2 Small white onions finely chopped
* 2 Teaspoons Ginger Puree
* 2 Teaspoons Garlic Puree
* 200g Butter Ghee
* 1 Teaspoon Turmeric Powder
* 4 Teaspoons Mild Curry Powder
* 8 Teaspoons Chilli Powder
* 1 Teaspoon Garam Masala Powder
* 1 Teaspoon whole Sizzling Seeds
* 4 Dried Naga chillies Crushed in a plastic food bag
* 100ml Natural Yogurt
* 1 Tin Chopped Tomatoes
* 2 Tablespoons Tomato Puree
* 200ml Pureed Onion
* Slices of fresh Habanero or Scotch Bonnet Chillies (or Fresh nagas if you can get them) to garnish
hi bb
the restaurants use naga chilli pickle, but use caution this still very hot , use 1-2tsp and follow a madras recipe without the lemon juice. i have some made by raj naga and have yet to be brave enough to use it and i have had a chicken tikka naga from the royal spice in bethersden in kent it was hot but they must have toned it down :(
regards
gary :)