EASY CHICKEN PHAAL
King of all curries! This wonderful dish is the final frontier for all you spicy food gourmands. This curry will make you sweat, but is still one of the most flavorful dishes you'll ever enjoy. If you can't find lal mirchi pepper, use cayenne pepper; if you can't find jwala peppers, substitute serrano chiles. Serve with basmati rice and raita.
Provided by Loving The Alien
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 20
Steps:
- Heat ghee in a large heavy skillet over medium heat and cook and stir red onion in the hot butter until starting to brown, about 8 minutes; stir in garlic and fresh ginger and cook, stirring constantly, until fragrant, about 1 more minute. Stir in chicken pieces and cook and stir until lightly golden brown, about 10 more minutes.
- Mix ground fennel, lal mirchi, cumin, coriander, ground ginger, fenugreek, turmeric, cardamom, cinnamon, cloves, and black pepper in a bowl with 1 to 2 tablespoons water or as needed to make a paste; stir into the chicken and fry spice paste for 2 minutes. Pour in remaining 1/4 cup water and fry the spices and chicken until the water has almost evaporated, 7 to 8 minutes, stirring constantly to prevent spices from burning.
- Mix in jwala chiles, habanero chiles, and tomatoes; cook, stirring often, until tomatoes are softened and start to break apart, about 10 minutes. If chicken is still slightly pink inside, stir in more water, a tablespoon at a time, and cook until water has evaporated and chicken is cooked through.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 10.9 g, Cholesterol 74.9 mg, Fat 9.6 g, Fiber 3.7 g, Protein 25.1 g, SaturatedFat 4.8 g, Sodium 59.9 mg, Sugar 2.2 g
PHAAL
This is the world's hottest curry, because it contains the world's hottest chile, the Bhut Jolokia or 'Ghost Chile', which is three times hotter than a habanero. This pan-Asian dish is not for the faint of heart. It is atomically spicy! Enjoy!
Provided by Jonathan
Categories World Cuisine Recipes Asian Indian
Time 2h5m
Yield 5
Number Of Ingredients 17
Steps:
- Place tomatoes, water, garlic, ginger, tomato puree, salt, ghost peppers, chili powder, garam masala, cumin, coriander, fenugreek, and black pepper into a blender and pulse several times to chop. Blend the ingredients until liquefied. Be careful, ghost chilies will burn eyes, mouth, or nose if touched.
- Pour the blended mixture into a large bowl and stir in lamb to coat; let lamb marinate at least 1 hour in refrigerator.
- Heat clarified butter in a large pan over medium-high heat and cook onion until lightly golden brown, 10 to 15 minutes, stirring constantly. Pour the lamb and marinade into the skillet and bring to a boil; cook and stir until sauce begins to thicken, about 5 minutes. Reduce heat to low and simmer until lamb is tender, about 20 more minutes. Garnish with cilantro to serve.
Nutrition Facts : Calories 325.9 calories, Carbohydrate 12.5 g, Cholesterol 111.8 mg, Fat 18.1 g, Fiber 3.1 g, Protein 29.1 g, SaturatedFat 9 g, Sodium 1486.5 mg, Sugar 4.6 g
PHALL (THE HOTTEST CURRY OF ALL!)
This is an awesome curry for those who like their curries very hot indeed. It's from Pat Chapman's excellent "Curry Club" recipe book and is one of my favourites. Serve it with plain or pullao rice (and with a yoghurt raita, in case it is too hot!) Update note re some reviews: Chef #379274 from New Orleans, Indian cooking usually uses birdseye chilies, fresh or dried - I usually use dried as they store really well. Re the salt comment - I'm not sure why you'd think lack of salt in a recipe means it's an oversight? You don't need added salt in most Indian recipes as it's salty enough with the salt that's in most ingredients anyway (ketchup, tinned tomatoes etc). Of course feel free to add salt if you like things salty - and want to harden your arteries and kill the flavour!: ) Chef johnthetrevor, this is an authentic Indian recipe with a beautiful flavour - it's not just about the hotness - if you prefer using commercilly bought vindaloo paste, don't bother with this recipe, just follow the instructions on your jar of paste! :)
Provided by Baz231
Categories Curries
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Fry the meat in a pan in half the ghee or oil, until sealed (5 to 10 minutes). Set aside.
- Fry the onion, garlic and ginger until golden in remaining ghee or oil.
- Mix the spices with a little water to make a paste.
- Add to the onion mixture and cook for 10 minutes.
- Add the tomato (tinned, ketchup and puree) and chilies.
- Cook for a further 10 minutes.
- Combine the meat and all ingredients in a casserole dish and cook in a pre-heated oven at 400 deg F, Gas 6 for 45 to 60 minutes. (Alternatively, add meat back to the pan with the mixture and cook covered on low heat for an hour. At this stage you can also just throw it all into the slow cooker if you prefer.).
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- Heat the oil in a large frying pan over medium-high heat. When visibly hot, add the chopped onions and fry for five minutes or until soft and translucent.
- Stir in habanero chillies and bird's eye chillies followed by the garlic and ginger paste and fry for about 30 seconds.
- Add the mixed powder and Kashmiri chilli powder followed by the tomato puree and stir to combine, then add about 125ml (½ cup) of the base sauce.
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- Heat the oil in a large frying pan over medium-high heat. When visibly hot, add the chopped onions and fry for three to five minutes or until soft and translucent.
- Stir in the garlic and ginger paste and fry for 30 seconds, then add the blended habanero chillies.
- Add the mixed powder and Kashmiri chilli powder followed by the tomato puree and stir to combine, then add about 125ml (½ cup) of the base sauce.
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