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Chicken Phall Curry Recipe
This is the hottest curry made at British restaurants in UK. The name might have been derived from Phallus to signify the macho-ness of the men who eat this curry
The name may also be based on Phall (a char-broiled hot mutton finger food and not a curry) served in Bangalore.
It has a lots of fresh ginger and hot peppers
Ingredients
Phall Curry
1. Ghee: 3 Tablespoons
2. Onion finely chopped: 1 cup
3. Garlic minced: 1 Tablespoon
4. Fresh Ginger root finely chopped: 4"x1"
5. Skinless boneless chicken breast cut into 1" cubes: 1½ pounds
9. Curry powder: 1 Tablespoon
(Cumin powder: 1¼ teaspoon, Coriander powder: 1 teaspoon, Turmeric powder: ¼ teaspoon, Fenugreek seed powder: ¼ teaspoon, Dried Ginger powder: ¼ teaspoon)
10. Garam Masala: 1 teaspoon
(Cinnamon powder: ¼ teaspoon, Ground Cloves: ¼ teaspoon, Ground Black pepper:¼ teaspoon, Ground Cardamom: ¼ teaspoon
11. Ground Fennel seeds: 1 teaspoon
12. Ground Cayenne pepper: 1 Tablespoon
13. Water: ¼ cup
14. Habanera peppers chopped : 6
15. Serrano pepper chopped: 6
16. Tomatoes (Roma type) Finely Chopped: 2 cups
Oral Fire Extinguisher
Yogurt with sugar
Method
1. Heat Ghee in a heavy bottom pan. Add onions. Fry till onions start to turn brown about 5 minutes
2. Add Garlic and ginger. Fry for about one minute
3. Add Chicken. Fry till chicken turn white then starts to turn brown
4. Add Curry powder, Garam Masala, Fennel powder, and Cayenne pepper. Fry for one minute
5. Add water. Cook al the water is gone. You have semi-cooked chicken in spicy paste. About 8 minutes.
6. Add Habanera Serrano and tomatoes. Keep frying till tomatoes are soft and pulverized. About 10 minutes.
Chicken should be done. If not add some water (about ¼ cup) cook covered til the chicken is done
NOTE
This is the hottest Curry. If this is your first time, I recommend you have some sweetened yogurt ready to reduce the burning sensation from the chili peppers. I call it an 'Oral Fire Extinguisher'.