Be careful with this one…Naga chicken curry can be fiery hot!
I love the flavour of naga chilies. They are very hot though so you’ve go to be careful. I’ve heard stories of people ending up in A&E for being a bit silly with these chilies.
Many Indian restaurants use ready made naga pickles in their curries. Fresh naga chilies are difficult to work with as they are so hot. The chef at one of my local Indian restaurants suggested I try Mr Naga which was very good.
Today, however I decided to use fresh chilies. I chopped six nagas and cooked them into this curry. Let’s just say I didn’t eat much but what I did eat was really nice. Nagas are some of the hottest chilies available. I recommend using just one and then adding more as you see fit.
- 6 chicken breasts - flattened with a mallet
- 125ml olive oil plus 3 tablespoons for browning the chicken
- 4 onions finely chopped
- 5 cloves garlic - finely chopped
- 1 inch ginger - grated and chopped
- 5 tomatoes finely chopped
- 1 - 6 naga chilies (or more if you want
- 1 tablespoon garam masala
- 1 tablespoon curry powder
- 200g Cheddar cheese - grated
- Salt and pepper to taste
- Pre-heat your oven to 200c (400f)
- Heat three tablespoons of olive oil in a large pan or wok.
- Place the flattened chicken breasts in the oil and brown on both sides. Set aside
- Pour the remaining oil into an oven proof pan.
- Throw in the onions and fry for about 15 minutes until they are soft and translucent.
- Add the the garlic, ginger and the nagas and fry for another minute or so and then add the tomatoes.
- Pour in the garam masala, curry powder, the chicken and enough water to just cover the chicken pieces.
- Sprinkle the grated cheese over the top and place in the oven for about 30 minutes or until the cheese is melted and nicely browned on top.
- Season with salt and pepper to taste.