Naga Morich Chicken Curry

Looking for the most decadent and fiery way to celebrate International Hot and Spicy Food Day?

Okay, probably not. It’s way more likely that you’re looking for a tasty way to make the most of your Mad Dog 357 Naga Morich Pepper Puree – or for a damn good chicken curry recipe.

Whatever your motivation, we’re certain you’re going to fall in love with this recipe for 4. Sure, it takes a little longer to get dinner on the table, but the flavors are just so freaking worth it. And then there’s the heat to talk about.

Just don’t talk with your mouth full of this Naga Morich Chicken Curry. (It’s rude, after all.)


2 teaspoons Vegetable oil
1½ – 2 pounds Chicken pieces (aim for a lower weight if you’re using deboned chicken)
Salt and pepper, to taste
2 Potatoes, quartered
1 Red onion, cut into wedges
1 teaspoon Mad Dog 357 Naga Morich Pepper Puree
3/8 cup Vindaloo curry paste
6 ounces Lager
1 can (13.5 oz) Coconut milk 
1 cup Chicken stock
¼ cup Fish sauce
1 Lime, juiced
1 teaspoon Light brown sugar
Cooked rice, to serve



Heat the oil over medium-high heat in a large, heavy-bottomed pot. Season the chicken with salt and pepper, then add to the pan. Cook for 6-8 minutes, turning as needed to brown the meat. Transfer the chicken to a plate. Add the potatoes and onions and cook for 8-10 minutes.

Then, add the Mad Dog 357 Naga Morich Pepper Puree with the curry paste and stir to coat the vegetables. Cook for 3-4 minutes until the paste becomes fragrant.

Add the beer and allow the mixture to boil, then reduce the heat and simmer for 5-7 minutes, until the sauce reduces by half.

Return the chicken to the pan along with the coconut milk and the

chicken stock. Simmer until the chicken and vegetables are very tender, about 1 hour.

Remove from the heat before stirring in the fish sauce and lime juice. Season to taste and then serve with rice.

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