Cooking with NickK - Chicken Naga Jalfrezi

NickK · 24 Oct 2009 at 18:34

Ok, this is a basic cheat recipe - you will need a blender, and a hot pan..

Ingredients
Chicken - I'm using just the 'mini fillets' which are cheaper and just as good.
1 Tin of whole tomatoes Tomatoes
2x Large Red Onions
3x Green/Red Chilli (Pusa Jawla of possible or any 'generic' chilli)
One Dorset Naga.
Galam Masala
Fresh Coriander leaves

First you need to harvest that peskey Naga, however proper protection is required.

TADAHH! Don the new clean marigold(tm) of protection, also a pair of safety glasses thus rendering the worlds second hottest chilli into a soppy puppy..

Select the ripest, largest fruit..

So, onward - I'm using the cheat recipe which involves placing all the ingredients into a blender.
I blend the tomatoes and non-dorset chillies along with one of the onions. Then only blitz the second onion and dorset before stirring. This makes it chunkier. I'll add more onion later.

Juicy naga.. look at the base of the cut..

Looks good - I'll save the seeds and dry them out for next year.

At this point my hands at starting to shake slighty. My eyes are starting to feel a tingle..

cheechm · 24 Oct 2009 at 18:38

mmmm. chilli

NickK · 24 Oct 2009 at 18:39

Gut and save those seeds.. If you think this is going to make any difference to the level of pain who cares!

Ok.. you're going to have to wait for the next step

as I cook the chicken etc.. I'm upstairs and the naga is still affecting me slightly up here..

edit: it has occurred to me that I do not have an Singha beer to quench the fires.. so I think a trip to sainsburys is required first.. (seriously the beer helps)

Deluxe1 · 24 Oct 2009 at 18:42

Looking good,its gonna be HOT.

R.O.S.S.I · 24 Oct 2009 at 18:44

Correct me if im wrong but isn't that a LOT of chilli to be chucking in?

NickK · 24 Oct 2009 at 19:04

CDj-Rossi said:
Correct me if im wrong but isn't that a LOT of chilli to be chucking in?

Yup but Jalfrezi is a dryish dish so the sauce is used sparingly. I'll keep the left over sauce and freeze it.

I found two bottles of Cobra which will go nicely at the local offy

Andy Pandy · 24 Oct 2009 at 19:26

Where do you buy Naga chillis from? Do normal supermarkets sell them or do you have to go to a specialist sort of place?

millsy888 · 24 Oct 2009 at 19:27

I'm hungry, what time are you serving ??

NickK · 24 Oct 2009 at 19:40

Now infact - yum!

So cook the unblended onions, and the meat in oil along with some galam masala. Then add the sauce and heat that through. Add a handful of Coriander and serve on Basmalti & wild rice with a long cool Cobra.

You can taste everything - including the very unmistakable Dorset Naga.

So.. is it hot? (I can eat birds eye chillis raw so..)

Yes but in that creeping heat.. you know it's hot on the first bite. The more bites the hotter it gets in the mouth. My stomach is warming up nicely too.. and I have a nose/sweat on. The flavour is fantastic - sort of pineapple (especially in the after taste).

Compared to the store bought Naga it's got loads more flavour and with the same heat.

Yum

DavidMarq · 24 Oct 2009 at 19:42

Just the one Naga?

NickK · 24 Oct 2009 at 19:49

Oi - it's got the standard number of ordinary chillies too - can't taste those!

Now got the hiccups

yup.. the heat builds!

DavidMarq · 24 Oct 2009 at 19:52

NickK said:
Now got the hiccups yup.. the heat builds!

I bet the grub was awesome. I doubt I'll get to try it this year as my biggest Morich Naga is still only the size of a pea.

I'll make do with the Orange Habs.

Kainz · 24 Oct 2009 at 19:54

Do you haz toilet rolls on standby for tomorrow morning?

NickK · 24 Oct 2009 at 19:57

Andy Pandy said:
Where do you buy Naga chillis from? Do normal supermarkets sell them or do you have to go to a specialist sort of place?

Well it seems that the majority of Tescos have Dorset naga in their chilli area. My local Tescos is awesome (it's smaller than the 'local' mega-sized Tesco) and it has all those really odd non-standard foods in. One isle is full of greek, italian foods for example - a selection of stuffed vine leaves etc. Best supermarket I've seen.

The store bought can vary in size and in ripeness. I think they loose a large chunk of the pineapple flavour though. I used one in a Thai red king prawn noodle curry and the taste is there (less than fresh) but each prawn was like a hot lava coal but that was cooked meat+chilli rather than chilli in the sauce.

uvarvu · 24 Oct 2009 at 19:58

I thought the Dorset Naga is the world's hottest pepper?

Trifid · 24 Oct 2009 at 19:58

My mouth is watering.

I so want a taster but know that I will die if I do!

Russinating · 24 Oct 2009 at 20:00

Nice work

. I'd be muchos jealous if I didn't have a steak...

Andy Pandy · 24 Oct 2009 at 20:06

I'm going to try and find some Nagas tomorrow

NickK · 24 Oct 2009 at 20:09

uvarvu said:
I thought the Dorset Naga is the world's hottest pepper?

Well there's always competition and 'doubt' in each of the measurements. Often when tested the plant produces a range of heat levels that vary between plant and chilli fruit.

WR is something like 1,026,000 SHU. Dorset is 800,000-923,000 SHU but there have been reports of 1,600,000 SHU.. it all comes down to 'the hottest' = sales. Just know that at that level all of them are ****** hot.. hence the glove & goggles.

This single naga is what I expected from cooking before with the store bought. The heat gives a good sweat, runny nose and I can still feel the warmth in my stomach. I may sound calm but I have a high chilli/pain threshold which may help.

What has really shocked me is the taste - it really is like pineapple.

Now I've finished eating I think I'll polish off the Cobra (I never drink and eat).

DavidMarq · 24 Oct 2009 at 20:18

NickK said:
Well there's always competition and 'doubt' in each of the measurements. Often when tested the plant produces a range of heat levels that vary between plant and chilli fruit.

WR is something like 1,026,000 SHU. Dorset is 800,000-923,000 SHU but there have been reports of 1,600,000 SHU.. it all comes down to 'the hottest' = sales. Just know that at that level all of them are ****** hot.. hence the glove & goggles.

This single naga is what I expected from cooking before with the store bought. The heat gives a good sweat, runny nose and I can still feel the warmth in my stomach. I may sound calm but I have a high chilli/pain threshold which may help.

What has really shocked me is the taste - it really is like pineapple.

Now I've finished eating I think I'll polish off the Cobra (I never drink and eat).

Bhut Jolokia?

There are those that argue that Morich Naga, Dorset Naga and Bhut Jolokia are the same plant or at least very closely related.