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 Buy a complete set of curry spices - click here

We are now making premium quality toasted and freshly ground curry powders and curry kits, availability is limited due to small scale hand made production but the quality will exceed your expectations.

  Method

Puree the Naga Chillies in a food blender and Make a paste of the curry powder and chillies with a little oil. Fry the onion until translucent in the veg oil then add the garlic and ginger and stir fry on medium heat for a further 5 minutes. Add the Chicken pieces and seal well on all sides. Add the curry and chilli paste and stir in and fry for a further 30 secs. Add the Massalla Gravy and simmer for 20 minutes or until the Chicken is cooked, stirring occasionally. Add a little water if needed to prevent sticking. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.

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