Curry Recipes Online
British Indian Restaurant Recipe Requests => British Indian Restaurant Recipe Requests => Topic started by: Mr Madras on March 03, 2007, 04:52 PM
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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
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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
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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
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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.
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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
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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
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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 :)