Chicken Phal

Recipe Instructions 1. Fry the onion and garlic in vegetable or peanut oil over a low heat until soft.

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.

Add the ginger, chillis, chopped chicken and fry for five minutes at medium heat.

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.

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.