Naga Chicken Curry

[Mr Madras]

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

[parker21]

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

[Mr Madras]

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

[timayes]

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.

[bigben]

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

[bigben]

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

[parker21]

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