Phall the Hottest Curry of All
Prepare your taste buds for a fiery culinary adventure with "Phall, the Hottest Curry of All," the ultimate dish for spice enthusiasts who dare to take heat to the next level. This iconic curry is a tantalizing blend of flavors and fiery spices, featuring an arsenal of chili varieties, including optional Carolina Reaper for those who crave an extra punch. Aromatic cumin seeds, rich garam masala, and vibrant cayenne pepper create a bold, layered base, while juicy tomatoes and tender chicken (or tofu/vegetables for a vegetarian option) simmer into a thick, mouthwatering sauce. Perfectly balanced with savory garlic, ginger, and a hint of cilantro garnish, this dish pairs beautifully with fluffy steamed rice or warm naan bread. Whether you're pursuing the thrill of extreme spice or savoring the complexity of bold Indian flavors, this curry is guaranteed to leave a lasting impression.
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 2 medium, finely chopped Onions
- 4 minced Garlic cloves
- 1 tablespoon, grated Ginger
- 6 chopped Hot red chilies
- 3 chopped Bird's Eye chilies
- 1 deseeded and finely chopped (optional, extremely spicy) Carolina Reaper chili
- 1 teaspoon Cumin seeds
- 2 teaspoons Ground coriander
- 1 teaspoon Ground turmeric
- 2 teaspoons Cayenne pepper
- 1 teaspoon Paprika
- 1 teaspoon Garam masala
- 2 large, finely chopped Tomatoes
- 2 tablespoons Tomato paste
- 500 grams, diced (or substitute with tofu or vegetables for a vegetarian version) Chicken breast
- 1 cup Water
- 1 teaspoon, or to taste Salt
- 2 tablespoons, chopped (for garnish) Fresh cilantro
Instructions
Heat the vegetable oil in a large, heavy-bottomed pan over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Stir in the chopped onions and sauté for 5-7 minutes until golden brown.
Add the minced garlic, grated ginger, and chopped hot red chilies, Bird's Eye chilies, and Carolina Reaper chili (if using). Stir constantly for 1-2 minutes.
Sprinkle in the ground coriander, ground turmeric, cayenne pepper, paprika, and garam masala. Cook for another minute to toast the spices.
Add the chopped tomatoes and tomato paste. Stir well and cook for 5 minutes until the tomatoes break down and form a thick sauce.
Add the diced chicken (or tofu/vegetables) to the pan and stir to coat in the spicy mixture.
Pour in the water and add the salt. Stir well, then reduce the heat to low and let it simmer for 25-30 minutes, stirring occasionally, until the chicken is cooked through or the vegetables are tender.
Taste and adjust seasoning as needed. Add more water if the sauce becomes too thick.
Garnish with freshly chopped cilantro before serving with steamed rice or naan bread.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 2755 mg | 120% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 30.7 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2357 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
