Spicy Chicken Curry in Naga Style
A Flavorful and Hearty Curry from Nagaland
Nagaland, a land of vibrant traditions and rich culinary heritage, is home to some of the most flavorful and bold dishes in Indian cuisine. Among them, the Spicy Chicken Curry in Naga Style stands out for its fiery heat, robust flavors, and simple yet satisfying ingredients. This dish is known for its deep, aromatic taste, enhanced by the combination of green chillies, garlic, and red chilli powder, making it a perfect accompaniment to steaming hot rice or traditional chutneys. If you love spicy food and are looking for something different, this Naga-style chicken curry is sure to become a favorite!
Ingredients for Spicy Chicken Curry in Naga Style
| Ingredient | Quantity |
|---|---|
| Chicken thighs (with bone) | 500 grams |
| Tomatoes | 2, medium-sized |
| Green chillies | 6 |
| Garlic cloves | 15 |
| Red chilli powder | 2 teaspoons |
| Salt | To taste |
Preparation Time: 5 minutes
Cooking Time: 45 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Naga (Nagaland)
Course: Side Dish
Diet: High Protein, Non-Vegetarian
Instructions for Making Spicy Chicken Curry in Naga Style
1. Prep the Ingredients
Start by preparing all your ingredients for the curry. Rinse the chicken thighs thoroughly to remove any residual impurities, and set them aside. Wash the tomatoes and cut them into halves or quarters. For the green chillies, you can leave them wholeβdo not slice them, as they will be roasted. Peel the garlic cloves and keep them ready for the garlic paste.
2. Roast the Green Chillies and Tomatoes
In a non-stick frying pan, gently roast the whole green chillies and tomatoes on medium heat. This step is crucial, as it brings out the natural flavors and sweetness of the tomatoes, while slightly softening the green chillies to release their heat. Stir occasionally to avoid burning them.
3. Crush the Roasted Ingredients
Once the green chillies and tomatoes are roasted, transfer them to a mortar and pestle. Gently crush them to form a coarse paste. Do not use a blender for this step, as it is important to maintain the texture and authenticity of the Naga-style curry paste. Set the crushed mixture aside for the next step.
4. Cook the Chicken
Heat a wok on medium heat. Once the wok is hot, add the crushed green chilli and tomato paste along with the chicken pieces. Stir to combine everything well. Cook the chicken, stirring occasionally, until the chicken releases its juices and the water from the chicken evaporates. This process intensifies the flavor and helps in sealing the spices into the meat.
5. Simmer with Water
Add one cup of water to the wok and cover the lid. Let the chicken cook for about 20 minutes or until it becomes tender and the water reduces. Stir occasionally to ensure the chicken doesnβt stick to the bottom of the wok.
6. Add the Red Chilli Powder and Garlic Paste
Once the chicken is cooked through and the water has evaporated, add the red chilli powder and stir it into the curry base. Cook for an additional minute, letting the spices meld together. Then, add the garlic paste to the curry and mix thoroughly. Cook the curry for another minute to infuse the garlic flavor into the chicken.
7. Final Touches and Garnishing
Once the chicken is well-cooked and the curry is rich and thick, your Naga-style chicken curry is ready to serve. Garnish with fresh coriander leaves for a pop of color and freshness. The curry’s heat and aroma will be tantalizing, making it an ideal dish for any special occasion or a comforting weeknight dinner.
8. Serve and Enjoy
Serve this fiery Spicy Chicken Curry in Naga Style hot, accompanied by steaming white rice or a traditional chutney like Hmarcha Rawt, which perfectly complements the heat and flavors of the curry. The tangy and spicy chutney balances out the richness of the curry, creating a satisfying and wholesome meal.
Nutritional Information (Approximate)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250-300 kcal |
| Protein | 30-35 grams |
| Carbohydrates | 8-10 grams |
| Fat | 12-15 grams |
| Fiber | 2-3 grams |
| Sodium | 500-600 mg |
Tips for the Perfect Naga-Style Chicken Curry:
- Control the Heat: The green chillies used in this recipe can vary in heat, so adjust the number of chillies according to your spice tolerance. For a milder curry, you can remove the seeds from the chillies before roasting them.
- Chicken Thighs for Flavor: Chicken thighs with bone add more flavor and juiciness to the curry, but you can also use boneless chicken thighs or breast if you prefer leaner meat.
- Authentic Taste: For an even more authentic flavor, use freshly ground garlic and ginger paste instead of pre-made varieties. This adds a fresher, more pungent kick to the dish.
- Consistency: The consistency of the curry can be adjusted by adding more or less water. If you like a thicker gravy, cook the curry longer and allow it to reduce further.
- Pair with Rice: This curry pairs beautifully with plain steamed rice, or you can serve it with a side of naan or chapati for a complete meal.
Conclusion:
This Spicy Chicken Curry in Naga Style is a vibrant and flavorful dish that showcases the bold and rustic flavors of Nagaland. The combination of roasted green chillies, garlic, and tomatoes creates a unique curry paste that infuses the chicken with an unforgettable taste. Whether you’re serving it for a special occasion or as a comforting weeknight meal, this dish is sure to leave everyone asking for more. So, go ahead and dive into this authentic Naga recipe for a hearty, spicy treat!
