Naga Chicken Curry

• Chicken

  curry cut

  400 g

• Coriander leaves

  10 g

• Garlic

  crushed

  20 g

• Ginger

  crushed

  15 g

• King chilli

  slit

  1 pc

• Oil

  30 ml

• Onion

  chopped

  120 g

• Red chili powder

  4 g

• Salt

  to taste

• Turmeric powder

  4 g

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Method

1. 1Rub chicken with turmeric and salt and set aside.
2. 2Heat oil and fry chopped onions until soft.
3. 3Add crushed garlic, ginger and the slit king chilli.
4. 4Add the chicken and sear until the pieces colour.
5. 5Sprinkle in a little chilli powder and stir well.
6. 6Pour in water and bring to a gentle boil.
7. 7Simmer covered until the chicken is tender and the broth is fiery.
8. 8Fold in fresh herbs and serve with plain rice.