Melinda’s Naga Jolokia Chicken Madras

Melinda’s Naga Jolokia Chicken Madras

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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Created by: Chef Fig


  • 1 medium onion chopped
  • 1 garlic clove
  • 2 tsp minced ginger
  • 3 tbsp ghee or oil
  • 3 chicken breasts roughly cut into 1-2 inch chunks
  • ½ tsp ground cinnamon
  • 2 tbsp madras hot curry powder
  • ½ tsp Melinda’s Naga Jolokia Hot Sauce
  • tsp Paprika
  • ½ tsp Tamarind paste
  • Salt and Pepper to taste
  • 14 oz Passata
  • 2 tbsp Tomato Puree
  • 1 cup Coconut milk or cream
  • Red onion finely sliced
  • Fresh Cilantro


  • In a food processor, add onion, garlic and ginger to blend to a paste. 
  • Heat ghee or oil in a large frying pan over high heat. Add onion mixture and fry for 3-5 minutes, stirring until brown at the edges.
  • Add chicken and cook for 2-3 minutes until chicken is white on the outside.
  • Turn the heat down to medium and add cinnamon, madras curry, paprika, Melinda’s Hot sauce, tamarind paste, and salt and pepper.
  • Add pasta and tomato puree and bring to boil.
  • Add coconut milk and stir. Bring to a boil then simmer for 10 minutes.
  • Serve with fresh cilantro and red onion over rice, and of course a few more dashes of Naga Jolokia hot sauce to turn up the heat!

If you can’t find Madras hot curry powder, use regular curry powder and add a little extra Melinda’s Naga Jolokia to get the heat!