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Phal - Downloadable Recipe
  • Phal - Downloadable Recipe
  • Phal - Downloadable Recipe
Phal - Downloadable Recipe

Phal - Downloadable Recipe

This curry was developed by Indian restaurant chefs who needed something to serve customers asking for “the hottest thing on the menu”.

To make this recipe, you'll need:

HALDI BLEND: 2 tsp

METHI BLEND: 2 tsp

MIRCHI BLEND: 6 tsp
Description

This curry was developed by Indian restaurant chefs who needed something to serve customers asking for “the hottest thing on the menu”. Despite its fearsome reputation, the naga or scotch bonnet chillies we’re adding here give the most wonderful fruity flavour as well as a fair bit of heat, so don’t be afraid to add all 6!
More Info

Book: Curry Legend Chef's Specials

Page number: 102

Effort: Medium effort

Serves: 4

Prep: 30 mins

Cook: 1 hour

Origin: India
Shopping List

  • 500g diced chicken (thighs are best)
  • 1 large onion - finely chopped
  • 4 cloves of garlic - finely grated or crushed
  • Fresh ginger - finely grated or chopped to make 2 tbsp
  • 4 tomatoes - cut into wedges
  • 6 green chillies (birdseye or finger chillies are best) - thinly sliced
  • 6 whole naga, reaper or Scotch bonnet chillies - left whole, stalks removed
  • 25g butter
  • 2 tbsp tomato puree
  • 1 tbsp vinegar (white wine or cider vinegar is best)
Blends Needed

HALDI BLEND: 2 tsp

METHI BLEND: 2 tsp

MIRCHI BLEND: 6 tsp
Goes Great With

Plain rice, labra and coconut raita
Also Works a Treat With

Diced lamb (just cook for an extra 30 mins)

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