Hi, Ray here again.
The weekend is here again so it is time to test drive one of the great Curry Focus curry recipes again. I’d previously spotted a tasty looking recipe for a Chicken Naag curry but had avoided making the curry because one of the method instructions looked a bit tricky. The instruction was to look for oil droplets while the curry was cooking. I’m not a chef – I’m just a cook – and was put off by the instruction. But this weekend I figured that I had been making curries long enough to be able to work out what needed to be done and, in the end, it was pretty obvious.
So I bought the chicken thighs, fresh coriander (cilantro) and some potatoes whilst out shopping. I couldn’t find any baby potatoes so just got a couple of large potatoes and decided to be adaptable. In the end, I figured that one of the big potatoes was probably the same as 7 baby ones – all I had to do was cut it into small enough pieces.
I started to prepare the ingredients in plenty of time and had a bit of a panic when my food processor didn’t work. I rattled it around and smacked it a couple of times before I realised that I hadn’t lined up the lock setting s correctly – once I did that, it worked perfectly (duh!).
Apart from those couple of small glitches, everything went pretty smoothly and, before long, I had a large bowl full of chicken, potatoes and spices.
I started the actual cooking about half an hour before the scheduled dinner starting time, knowing that the usual dinner guests would arrive on time (or even early).
And the cooking was all pretty straightforward. I saw the oil droplets forming just as the recipe said that it would. And there was plenty of liquid so there was no need to add any extra water.
The cooking went like clockwork and the dinner guests arrived just as the rice went into the microwave.
After about 15 minutes I was serving up the Chicken Naag Curry to the hungry diners on basmati rice.
And what was the verdict? It was great. The chicken and potato were both well cooked and there was a lovely sauce. The spice/heat level was “Medium to Hot” but the heat wasn’t overpowering and the delicate taste of coriander (cilantro) came through , as did the yummy taste of spicy chicken thighs and potato. The sauce was very popular with the diners and the curry received an average taste score of 8 out of 10.
This is a great chicken curry that I can thoroughly recommend to you if you like spicy chicken curries.
