Thread: Hot Peppers
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Old July 18, 2012   #50
marvy
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Join Date: Dec 2011
Location: canada
Posts: 17
Default Curry Anyone

Hi Folks

You got to try this one, really nice flavour, but careful on the chillies, use milder ones, and not the quantities suggested in this one, if you are not chillie orientated, yet, he he!

Hot Naga Chicken Curry

2 tsp cumin seeds
# 1 tbs corriander seeds
# 1 tsp black peppercorns
# 1 2/3 tsp black mustard seeds
# 3 tsp fenugreek seeds
# 1 tsp ground cardamon
# 1 (4 inch) cinnamon stick
# 6 tablespoons white wine vinegar
# 1 tsp salt
# 1 tsp brown sugar
# 1 1/2 tsp cayenne
# 16-20 Dorset Naga Chillies or any variety on hand and to your liking
# 2 large onions
# 3-5 tablespoons olive oil (or ghee)
# 5 tablespoons water
# 8 garlic cloves, peeled
# large piece of root ginger, roughly chopped
# 3 tsp ground coriander seeds
# 1/2 tsp ground turmeric
# 1 tim chopped tomatoes
# 675g (1.5 lb) chicken breast fillets, cubed
# 2 medium potatoes (optional)
# 1 hand full of coriander, chopped
# 1 tsp garam masalla
Methods/steps
1. To make the curry paste, first grind the cumin, peppercorns, mustard seeds, fenugreek seeds, coriander seeds, cardamon and cinnamon together until they are a fine powder.
2. Mix in the vinegar, salt, cayenne and brown sugar; set aside.
3. Heat 3 tablespoons of the ghee or oil in a large frying pan until melted. Finely chop the onions and fry over a medium heat until brown.
4. Keeping the oil for later use, put the onions in a blender with 2 or 3 tablespoons of water and blend until a paste consistency. Add the onions to the spices and mix.
5. Put the ginger and garlic in a blender, add 2 tablespoons water and blend until smooth.
6. Cook the ginger paste in the reserved oil, stir until the paste browns.
7. Add the coriander and turmeric and cook for a few minutes, stirring.
8. Add the curry paste and tomato sauce. Cover and simmer on low heat for 1 hour.
9. Add the Dorset Naga chillies (finely chopped).Peel and chop the potatoes into cubes. Cook them in boiling water until slightly soft, around 10-15 minutes. Cube the chicken and fry in a little olive oil until white. Add the chicken and potatoes to the sauce for the last 15 minutes or until the chicken is cooked. Add the garam masalla about 2 minutes before serving, Serve with fresh coriander, basmati rice and naan bread.

Additional Tips
For maximum flavour simmer the curry for at least 2 hours or untill the oil turns dark and rises to the surface before adding the chicken. Hope you like it.
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