Best Phall The Hottest Curry Of All Recipes

PHAAL

Phaal image

This is the world's hottest curry, because it contains the world's hottest chile, the Bhut Jolokia or 'Ghost Chile', which is three times hotter than a habanero. This pan-Asian dish is not for the faint of heart. It is atomically spicy! Enjoy!

Provided by Jonathan

Categories World Cuisine Recipes Asian Indian

Time 2h5m

Yield 5

Number Of Ingredients 17

Ingredients

2 tomatoes, diced
¼ cup water
10 cloves garlic, coarsely chopped
2 tablespoons grated fresh ginger root
1 tablespoon tomato puree
1 tablespoon salt
3 ghost chile peppers, stemmed and coarsely chopped (use gloves)
2 teaspoons chili powder
2 teaspoons garam masala
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 teaspoon ground fenugreek
ground black pepper to taste
2 pounds cubed lamb
¼ cup clarified butter (ghee)
1 large onion, diced
1 tablespoon chopped fresh cilantro, or to taste

Steps:

Place tomatoes, water, garlic, ginger, tomato puree, salt, ghost peppers, chili powder, garam masala, cumin, coriander, fenugreek, and black pepper into a blender and pulse several times to chop. Blend the ingredients until liquefied. Be careful, ghost chilies will burn eyes, mouth, or nose if touched.
Pour the blended mixture into a large bowl and stir in lamb to coat; let lamb marinate at least 1 hour in refrigerator.
Heat clarified butter in a large pan over medium-high heat and cook onion until lightly golden brown, 10 to 15 minutes, stirring constantly. Pour the lamb and marinade into the skillet and bring to a boil; cook and stir until sauce begins to thicken, about 5 minutes. Reduce heat to low and simmer until lamb is tender, about 20 more minutes. Garnish with cilantro to serve.

Nutrition Facts : Calories 325.9 calories, Carbohydrate 12.5 g, Cholesterol 111.8 mg, Fat 18.1 g, Fiber 3.1 g, Protein 29.1 g, SaturatedFat 9 g, Sodium 1486.5 mg, Sugar 4.6 g

EASY CHICKEN PHAAL

Easy Chicken Phaal image

King of all curries! This wonderful dish is the final frontier for all you spicy food gourmands. This curry will make you sweat, but is still one of the most flavorful dishes you'll ever enjoy. If you can't find lal mirchi pepper, use cayenne pepper; if you can't find jwala peppers, substitute serrano chiles. Serve with basmati rice and raita.

Provided by Loving The Alien

Categories World Cuisine Recipes Asian Indian

Time 1h

Yield 6

Number Of Ingredients 20

Ingredients

3 tablespoons ghee (clarified butter)
1 red onion, finely chopped
3 cloves garlic, finely chopped
1 (4 inch) piece fresh ginger, finely chopped
1 ½ pounds skinless, boneless chicken breast halves, cut into bite-size pieces
1 teaspoon ground fennel seed
1 ¼ teaspoons lal mirchi (ground Indian red chile pepper)
1 ¼ teaspoons ground cumin
1 teaspoon ground coriander
¼ teaspoon ground ginger
14 teaspoons ground fenugreek
¼ teaspoon ground turmeric
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper
¼ teaspoon ground cloves
6 tablespoons water, divided
5 fresh red jwala chiles, finely chopped (use gloves)
7 habanero chiles, finely chopped (use gloves)
4 roma (plum) tomatoes, finely chopped

Steps:

Heat ghee in a large heavy skillet over medium heat and cook and stir red onion in the hot butter until starting to brown, about 8 minutes; stir in garlic and fresh ginger and cook, stirring constantly, until fragrant, about 1 more minute. Stir in chicken pieces and cook and stir until lightly golden brown, about 10 more minutes.
Mix ground fennel, lal mirchi, cumin, coriander, ground ginger, fenugreek, turmeric, cardamom, cinnamon, cloves, and black pepper in a bowl with 1 to 2 tablespoons water or as needed to make a paste; stir into the chicken and fry spice paste for 2 minutes. Pour in remaining 1/4 cup water and fry the spices and chicken until the water has almost evaporated, 7 to 8 minutes, stirring constantly to prevent spices from burning.
Mix in jwala chiles, habanero chiles, and tomatoes; cook, stirring often, until tomatoes are softened and start to break apart, about 10 minutes. If chicken is still slightly pink inside, stir in more water, a tablespoon at a time, and cook until water has evaporated and chicken is cooked through.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 10.9 g, Cholesterol 74.9 mg, Fat 9.6 g, Fiber 3.7 g, Protein 25.1 g, SaturatedFat 4.8 g, Sodium 59.9 mg, Sugar 2.2 g