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

Spiciness

If you like this recipe try these

Spicy Chicken Bhuna

Goan Fish Vindaloo

This recipe features

Ingredients

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

Methods

Chop 4 of the chillies and slit the others down the middle.
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.
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.
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.
Check the seasoning and serve garnished with the fresh coriander. Remove the whole chillies before serving if desired.