Phaal Curry
Phaal Curry is one of the hottest dishes available, originating from Indian cuisine. It's a tomato-based thick curry made with a variety of spices and extremely hot chillies.
Ingredients - Serves 4
- Lemon - 1, juiced
- Fresh coriander - A handful, chopped
- Chicken stock - 200 ml
- Tomatoes - 400 grams, canned
- Chicken - 500 grams, diced
- Phaal curry paste - 3 tablespoons
- Ginger - 1 tablespoon, grated
- Garlic - 4 cloves, minced
- Onions - 2, finely chopped
- Vegetable oil - 2 tablespoons
Let's Get Started
- Heat the oil in a large pan over medium heat.
- Add the onions, garlic, and ginger, and cook until the onions are soft and golden.
- Stir in the Phaal curry paste and cook for a couple of minutes.
- Add the diced chicken to the pan and cook until it's browned all over.
- Pour in the tomatoes and chicken stock, then bring the mixture to a boil.
- Reduce the heat and let it simmer for about 20 minutes, or until the chicken is cooked through and the sauce has thickened.
- Stir in the chopped coriander and lemon juice, then serve the curry with rice or naan bread.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 400
- Fat: 20g
- Carbs: 30g
- Protein: 25g
- Sodium: 1500mg
- Sugar: 10g
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