Mudgeeraba Spices
Phaal Curry – WARNING!! Extremely Hot!
Phaal curry is known to be one of the spiciest curries in Indian cuisine, and it’s sure to challenge even the most seasoned spice lovers. Making this curry at home can be a rewarding and fiery experience. Here’s our version to create this mouth-scorching dish. Good Luck – For experienced Chilli Lovers only.
Ingredients
- 3½ tbsp butter/ghee (50 g)
- 2 medium onions, finely chopped
- 3 cloves garlic, finely chopped
- 5 tbsp ginger, finely chopped
- 2 tbsp Sri Lanka Chicken Curry Masala (coriander, cumin, fenugreek, turmeric, chilli, cardamom)
- 1 kg (2.2 lb) Chicken, diced
- 1 tsp salt and pepper or to taste
- 1 tbs paprika powder
- 2 fresh super hot chillies chopped
- 1 can of tomato (420g) or tomato paste (1:4 ratio)
- 1 tsp lemongrass/lemon rind
- 1 cup coconut cream
Method
- Melt the butter and add the onion, garlic and ginger and fresh chillies. Sauté until the onion is soft.
- Lower heat, add the Sri Lanka Chicken Curry Masala, mix well, frying until aromatic. If the mixture is too dry, add a small amount of water to enable the spice to fry.
- Turn up the heat, add the chicken and seal well.
- Add salt, pepper, paprika, lemongrass, tomatoes and mix well.
- Add the coconut cream and bring to the boil.
- Cook simmering until the meat is tender and the liquid has reduced.
- Good Luck!
