Chicken Naga

Possibly one of the worlds hottest curry recipes. A real ring of fire.

Serves 2 (Estimated) Rating 4 (1-5)

Prep Time 10 Minutes Cooking Time 40 Minutes

4 Naga Chillies
2 Teaspoon Curry Powder
5 Tablespoons Vegetable Oil
1 Onion finely chopped
4 Cloves Crushed Garlic
6 cm Root Ginger grated
4 Chicken Breasts Diced
250ml Masala Gravy (see recipe)
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Masala
Puree the Naga Chillies in a food blender
Make a paste of the curry powder and chillies with a little oil.
Fry the onion until translucent in the vegetable oil
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 seconds.
Add the masala 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 masala gravy and water to prevent the curry becoming too thick or dry.
Now add the chopped coriander leaves and cook for a further minute.
Serve with the whole coriander leaves and garam masala sprinkled over the top.
Pray and then eat.