65min 2 ppl
Chicken Phaal
60 minutes
2 people
Medium
60 min · 10 steps
Medium: 31–60 min or 7–12 steps
340 kcalper person
Protein 42g
Carbs 12g
Fats 14g
About this dish
The most incendiary curry in the British-Indian repertoire — tender chicken in a thick, dark sauce built from multiple types of dried chilli. Fiercely hot, but complex and deeply satisfying for those who can handle the heat.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Garlic Clovesminced2.5
- Fresh Gingerfinely grated12.5 g
- Fresh Corianderroughly chopped0.5 small handful
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into 4cm chunks375 g
- Birdfinely sliced1.5
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée1 tbsp
Dried Goods
- Water75 ml
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.5 tsp
- Kashmiri Chilli Powder1 tsp
- Hot Chilli Powder0.5 tsp
- Dried Red Chilliesdeseeded and roughly broken2
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
- White Wine Vinegar0.5 tbsp
Utensils
- Large heavy pan with lid
- Chef's knife
- Cutting board
- Grater
- Wooden spoon
- Measuring spoons
- Meat thermometer
Method
1
Cut the chicken thighs into 4cm chunks. Finely dice the onion, mince the garlic, and grate the ginger. Slice the bird's-eye chillies and break the dried red chillies, removing their seeds. Roughly chop the fresh coriander.
Approx. 15 minutes
2
Heat the oil in a large heavy pan over high heat. Add the cumin seeds and sizzle for 30 seconds until fragrant.
Approx. 1 minutes
3
Add the onion and cook for 10 minutes, stirring frequently, until deep golden.
Approx. 10 minutes
4
Add the garlic, ginger, bird's-eye chillies, and dried red chillies. Cook for 2 minutes, stirring constantly.
Approx. 2 minutes
5
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, hot chilli powder, and turmeric. Cook for 2 minutes — the mixture will be very dark.
Approx. 2 minutes
6
Add the tinned tomatoes and water. Cook for 5 minutes until reduced.
Approx. 5 minutes
7
Add the chicken and stir well to coat. Cover and cook on medium-low heat for 20 minutes.
Approx. 20 minutes
8
Remove the lid. Add the vinegar. Cook uncovered for 8 minutes until the sauce is thick and clinging. Check the chicken's internal temperature reaches 74°C using a meat thermometer.
Approx. 8 minutes
9
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
10
Serve garnished with fresh coriander.
Approx. 1 minutes
