Are you ready to turn up the heat in your kitchen? Dive into the world of bold flavors with our Spicy Chicken Fiery Hot Naga Chicken Curry! This Indian delight is not for the faint-hearted; it’s a tantalizing blend of tender chicken and fiery Naga chilies that will ignite your taste buds and leave you craving more. With just an hour of your time, you can create a dish that’s perfect for impressing guests or simply indulging in a spicy night in. So, grab your apron and prepare to embark on a culinary adventure that promises to be both exciting and delicious!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Indian
Serves: 4 servings
Ingredients
- 500g chicken, cut into pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2-3 Naga chilies, chopped
- 1 tablespoon turmeric powder
- 1 tablespoon cumin powder
- 400g canned tomatoes
- Salt to taste
Instructions
- Begin by preparing all your ingredients. Cut the chicken into bite-sized pieces, finely chop the onion, mince the garlic, and grate the ginger. Chop the Naga chilies, adjusting the quantity based on your heat preference.
- In a large pot or deep skillet, heat the vegetable oil over medium heat. Once the oil is hot, add the finely chopped onions and sauté until they become translucent and slightly golden, which should take about 5-7 minutes.
- Add the minced garlic and grated ginger to the pot. Stir well and cook for another 2-3 minutes until fragrant, making sure not to burn the garlic.
- Next, add the chopped Naga chilies to the mixture. Stir them in and cook for another minute, allowing their heat to infuse into the oil and other ingredients.
- Sprinkle in the turmeric powder and cumin powder. Stir continuously for about 1-2 minutes, allowing the spices to bloom and release their flavors.
- Pour in the canned tomatoes, breaking them up with a spoon if they are whole. Stir the mixture well to combine all the ingredients, and let it simmer for about 5 minutes.
- Now, add the chicken pieces to the pot. Stir to coat the chicken thoroughly with the tomato and spice mixture. Season with salt to taste.
- Cover the pot and reduce the heat to low. Allow the chicken to cook for about 30 minutes, stirring occasionally. The chicken should be tender and cooked through, and the sauce should thicken.
- Once cooked, taste the curry and adjust the seasoning if necessary. If you prefer a spicier curry, you can add more chopped Naga chilies at this stage.
- Serve the Spicy Chicken Fiery Hot Naga Chicken Curry hot with steamed rice or naan bread. Enjoy your fiery meal!
Tips
- Adjust the Heat: Naga chilies are known for their intense heat. If you’re sensitive to spice, start with just one or two chilies and add more to taste as you cook.
- Marinate the Chicken: For added flavor, marinate the chicken pieces in yogurt, turmeric, and salt for 30 minutes before cooking. This will make the chicken more tender and flavorful.
- Sautéing the Onions: Make sure to sauté the onions until they are golden brown. This step is crucial as it builds the base flavor for your curry.
- Use Fresh Ingredients: Whenever possible, use fresh garlic and ginger instead of pre-minced versions. Fresh ingredients will elevate the flavors of your dish.
- Serve with Sides: Pair your curry with steamed basmati rice or warm naan bread to balance the heat and soak up the delicious sauce.
- Leftovers: This curry tastes even better the next day! Store any leftovers in the fridge and reheat for a quick, spicy meal.
- Garnish: Consider garnishing your dish with fresh cilantro or a squeeze of lime for an extra layer of flavor. With these tips in mind, you’ll be well on your way to mastering the art of making a truly fiery Naga Chicken Curry that will have everyone coming back for seconds!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 10g
Protein: 35g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 110mg
