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Chicken Phal

Chicken Phal

Ok, there is something almost mythical about a Phal - it is famous in the UK for being the hottest curry you can get in restaurants - hotter than even its famous spicy cousin the Vindaloo. It is almost as if you can become a legend amongst your own friends if you have indeed actually eaten a Phal and there are restaurants in the UK that actually have a 'Phal Hall of Fame' .... So that being said, a Phal is not for the faint-hearted..... But if you are fan of super hot curries (and we know that there are plenty of people out there who are), then please give this a go - and tell your friends!

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 30 mins
Difficulty: Moderate



This recipe features


  • 1 tbps fresh coriander, chopped
  • 8 fresh or dried red chillies (or to taste)2 cloves garlic, crushed
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 fresh root ginger, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds, ground
  • 1 tsp fenugreek seeds, ground
  • 4 tbsp Patak's Madras Paste
  • 300g chopped canned tomatoes
  • 450g chicken, diced
  • 1 tbsp tomato puree


  1. Chop 4 of the chillies and slit the others down the middle.
  2. Heat the oil in a saucepan and add the onion, stir over a medium heat until golden. Add the chicken and cook for 2 minutes.
  3. Add the Patak's Madras Paste, cumin seeds, coriander, fenugreek, ginger and garlic and cook over a medium heat for 5 minutes. Sprinkle in some water if the mixture begins to stick.
  4. Stir in the chopped tomatoes, tomato puree and the chillies and bring to a gentle simmer; Cook for a further 15 minutes or until the chicken is cooked through.
  5. Check the seasoning and serve garnished with the fresh coriander. Remove the whole chillies before serving if desired.

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