The Dorset Naga was developed by Joy and Michael Michaud, who took the seeds from the best pods on their Naga Morich plant and grew them. After repeating this process with every crop, they created the Dorset Naga. The Dorset Naga is commonly used in curries to add a fruity, but hot, flavour. Curry is also one of England’s favourite dishes, so we have put together a recipe to put the fruits of your labour to use!
700g skinless chicken thighs cut into small pieces
3 tbsp oil
1 tsp cumin seeds
2 finely chopped onions
2 tbsp fresh garlic and ginger
400g tinned tomatoes
1 tbsp garam masala
1 tbsp curry powder
1 tsp fenugreek leaves
Salt and pepper to taste
3 tbsp finely chopped coriander
And of course, as much Dorset Naga as you like!
Heat the oil in a large pan and let the cumin seeds infuse in the oil for up to one minute.
Add the finely chopped onions and fry until they are soft, then add the garlic, ginger, garam masala, curry powder, and the naga chilli. Stir well.
Add the chicken and brown it in the pan.
Add the chopped tomatoes and some water to cover the chicken.
Simmer on a low heat until you are happy with the consistency. Add more water if the sauce is too dry.
Once you are happy with the consistency you can season with salt and pepper, garnish with coriander, and serve with Rice.
We hope you enjoy growing your chillies, as much as you enjoy cooking and eating them!