Kingfisher Beer

As part of National Curry Week, Urban Rajah has teemed up with Kingfisher Beer to celebrate the Real Taste of India to take spice hungry ethusiaists around the Indian subcontinent and explore less common Indian food recipes.

We’ve been enjoying Indian cuisine in Britain for over 200 years, but if you think you know Indian food, think again it’s been evolving for over a thousand years. It’s a food adventure that’s unstoppable. So join us on a food journey dishing up India’s lesser known dishes from the snowy mountains and lakes of Kashmir to desert kingdoms and the hustle and bustle of cities to coastal paradise and lush jungles…for this recipe we're heading to the North East of India, to the jungles of Nagaland.

It's a pared back recipe, with some modest ingredients, but it's jam packed with taste, watch the video below to get the recipe and the method...Nagaland Chicken Curry will leave you salivating for a taste of the jungle.





How To Make Jungle Curry

  • 1kg skinned boneless chicken thighs
  • 2 tbs mustard oil (use extra virgin olive oil as a substitute)
  • 3 finger green chillies, chopped
  • 3 onions, roughly chopped
  • 3 tomatoes, chopped coarsely
  • 1 tsp dried mint, ground
  • 1 tbs chopped garlic
  • Salt
  • 500ml water
  • Chopped coriander leaves to garnish
Step 1
Using a large heavy pan, over a medium heat pop in the chicken and pour over the oil, covering all the pieces. Cook for 5 -10 minutes until the moisture has evaporated.

Step 2
Now drop in the chillies, onions, tomatoes, dried mint and stir fry for 5 minutes.

Step 3
Add the garlic and tip in the water and whack up the heat and bring to the boil. Reduce, the heat and cook for another 30 minutes until the chicken is cooked through and the sauce has thickened. Flourish with coriander and serve.




Try these

Tangra Chicken

Chicken Rustler Kebab