Ingredients Jump to Instructions ↓

  1. 3 cloves of garlic, finely chopped

  2. 1 roughly chopped onion

  3. 2 chicken breasts, chopped into roughly

  4. 1 inch (2 1/2cm) squares 10 fresh green chillis

  5. 20 dried red chillis

  6. 10 fresh red chillis

  7. 1 piece of fresh ginger, about 4 inches long

  8. 2 fl ozs 56ml tomato paste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.

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

  4. 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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