Chicken Phal Recipe - Cooking Index
Chicken phal was invented by Indian restaurants in Britain to satisfy the (usually macho) desire of their customers for the hottest possible curry. It is usually not consumed by those looking for a gourmet experience and very often the person eating it will regret it the next morning. The secret to a good phal is finding the hottest possible chillis. Most Indian restaurants use a combination of fresh and dried red and green chillis, which ensures that the burning effect of the differnt chillis is felt throughout the mouth, giving a sensation of maximum stimulation of the tastebuds. Eat at your own riskCuisine: Bangladeshi, Indian
|3||cloves of garlic, finely chopped|
|1||roughly chopped onion|
|2||chicken breasts, chopped into roughly 1 inch (2.5cm) squares|
|10||fresh green chillis|
|20||dried red chillis|
|10||fresh red chillis|
|1||piece of fresh ginger, about 4 inches long|
|2 fl ozs||56ml||tomato paste|
1. Fry the onion and garlic in vegetable or peanut oil over a low heat until soft.
2. While the onions and garlic are cooking, chop the chillis into small pieces. Be careful to keep the seeds as these are the hottest part of the chilli and are essential for a phal.
2. Add the ginger, chillis, chopped chicken and fry for five minutes at medium heat.
3. Add the tomato paste and a small amount of water, so that the chicken is covered with a sauce like consistency (but not soup like)
4. Cook for a further five minutes over a medium heat, ensuring the chicken is fully cooked before serving.
5. Eat with caution. Remember that water will not cool your mouth down if you are experiencing a severe burning sensation. You would be better trying to douse the flames with yoghurt.
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