The Phall is the hottest curry you’ll find in most restaurants and many do not even put it on their menu. Expect rolling eyes from the waiter when you order it and watering eyes from yourself when you are eating it. Base Curry Sauce.
What you need… • 2 Tablespoons ghee • 1 Tablespoon black peppercorns • 3 dried red chillies • 1 teaspoon garlic paste • 600ml Base Curry Sauce • 2 Tablespoons tomato ketchup • 800g chicken, cut into bite-sized pieces • 1 Tablespoon garam masala • salt to taste
How to make it… 1. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with enough water to form a sloppy paste. 2. Add the peppercorns and chillies and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one peppercorn. 3. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.) 4. Add the Spice Mix and cook for 2 minutes. It should now be thick and gloopy. 5. Add the Base Curry Sauce and the tomato and cook for 2 minutes. 6. Add the chicken, mix well and cook for 5 minutes. 7. Add the garam masala, salt and continue cooking until the chicken is fully cooked.