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Chicken Phaal Curry
Phaal Chicken Curry
Lots of flavor, but incredibly HOT! A tomato-based curry with onion, garlic, and ginger. Like most curries, there are lots of ingredients, but the preparation is relatively easy.
However:
!WARNING! !WARNING! !WARNING! !WARNING! !WARNING!
You MUST be cautious when dealing with the chilies in this recipe! These are some of the hottest chilies used in cooking. The optional Bhut Jolokia/Naga (ghost) pepper is one of the hottest in the world!.
Nitrile/latex/vinyl gloves are STRONGLY recommended. The chili juices from mincing them can causing burning on your skin.
DO NOT TOUCH your eyes/nose after handling these, until you have removed the gloves or washed your hands multiple times. Otherwise, YOU WILL BE IN SERIOUS PAIN!
If you opt to ignore the gloves warning, wash your hands AT LEAST FIVE TIMES, or more, using cold water and dish soap at first and progressing to warmer water, when you are finished. The capsicum in these chilies binds with the oils in your skin and is resistant to water. If you can't get rid of the burn, smear your hands with cooking or olive oil, let it sit a couple minutes, then wash it off with dish soap and cool water. The capsicum will bind to the oil and can be removed during the washing.
END OF WARNINGS
Vargr has given 2 versions of the recipe below. Ingredients in the curly brackets and underlined {like this} should be partaken by serious “chili-heads” only. If made in the “saner” fashion, this is still quite a hot curry, but its less likely to strip the fired enamel coating off the bowl you serve it in. Even wuff could enjoy it in the “reduced heat” mode, and Vargr certainly isn't a “chili-head”.
NOTE 1: The ground Peri Peri (piri piri) pepper powder is similar to Cayenne pepper, but has a noticeably different, more fruity flavor. It is available at Amazon.com, and elsewhere, but you can substitute Cayenne if you wish.
NOTE 2: This dish is VERY likely to get hotter as it rests overnight. Be cautious sampling any leftovers.
Ingredients:
1 lb skinless, boneless Chicken Breast, cubed
3 Tbs Butter or Ghee
1 Tbs Garlic (smashed)
1 medium Onion, chopped fine
2 inches Fresh Ginger Root, peeled and minced
2 tsp Garam Masala
1 tsp ground Fennel Seeds
1 can diced Tomatoes (2 cups)
1 Tbs Tomato Paste
1 tsp brown sugar (optional)
1/2-1 C Water
Phaal Curry Powder:
- 1 tsp Penzey's Sweet Curry powder (optional)
- 1 tsp Fenugreek
- 1/2 tsp Turmeric
- 1 1/4 tsp Coriander
- 1 tsp Cumin
- ½ tsp dried ground Ginger
- 2 tsp {1 Tbs} Peri Peri (also known as piri piri) pepper powder, (or sub. ground Cayenne pepper)
These bring the heat!
4 {6} Habanero Chilies, minced
4 {6} Serrano Chilies (or Bird's Eye chilies), minced
{1-2 Naga (aka, Bhut Jolokia or ghost) peppers, minced}
Directions:
Make the curry seasoning:
Mix all the ingredients for the Phaal curry powder, together in a small bowl. Add the Garam Masala, fennel seed, and Peri Peri (piri piri) pepper.
Cook the curry:
Heat butter or Ghee until hot. Add onions and cook until they start to brown, about 5 minutes.
Add garlic and ginger root. Cook for about a minute.
Add cubed chicken. Season with 1-1 1/2 tablespoons of the mixed curry seasoning. Cook until none of the pink shows, and some edges start to brown.
When chicken has started to brown, add about 1 C water, and the remaining mixed curry seasoning. If using optional brown sugar, add it now. Cook until most of the water is gone.
Add diced tomatoes, tomato paste, and all the minced chilies. Cook for about 10 minutes. If sauce dries out too much, add more water.
Serve with steamed white rice.
Makes 4-6 servings
!Fire Extinguishers!
There are lots of suggestions on the web from chili-heads about how to reduce the burn, but they all boil down to this: Starch, Dairy, Sugar.
This means that milk, cream, bread, pudding, syrup, even mayo may work, and have been recommendations from different sites.
Avoid water, booze, or diet (sugar free) sodas, they only spread the heat around the rest of your mouth.
Vargr's chilled Minty Cucumber Raita recipe (http://www.furaffinity.net/view/14640347/) provides the dairy and a bit of sweet, and does a reasonable job of cutting some of the burn. Plus, it tastes very good!
Lots of flavor, but incredibly HOT! A tomato-based curry with onion, garlic, and ginger. Like most curries, there are lots of ingredients, but the preparation is relatively easy.
However:
!WARNING! !WARNING! !WARNING! !WARNING! !WARNING!
You MUST be cautious when dealing with the chilies in this recipe! These are some of the hottest chilies used in cooking. The optional Bhut Jolokia/Naga (ghost) pepper is one of the hottest in the world!.
Nitrile/latex/vinyl gloves are STRONGLY recommended. The chili juices from mincing them can causing burning on your skin.
DO NOT TOUCH your eyes/nose after handling these, until you have removed the gloves or washed your hands multiple times. Otherwise, YOU WILL BE IN SERIOUS PAIN!
If you opt to ignore the gloves warning, wash your hands AT LEAST FIVE TIMES, or more, using cold water and dish soap at first and progressing to warmer water, when you are finished. The capsicum in these chilies binds with the oils in your skin and is resistant to water. If you can't get rid of the burn, smear your hands with cooking or olive oil, let it sit a couple minutes, then wash it off with dish soap and cool water. The capsicum will bind to the oil and can be removed during the washing.
END OF WARNINGS
Vargr has given 2 versions of the recipe below. Ingredients in the curly brackets and underlined {like this} should be partaken by serious “chili-heads” only. If made in the “saner” fashion, this is still quite a hot curry, but its less likely to strip the fired enamel coating off the bowl you serve it in. Even wuff could enjoy it in the “reduced heat” mode, and Vargr certainly isn't a “chili-head”.
NOTE 1: The ground Peri Peri (piri piri) pepper powder is similar to Cayenne pepper, but has a noticeably different, more fruity flavor. It is available at Amazon.com, and elsewhere, but you can substitute Cayenne if you wish.
NOTE 2: This dish is VERY likely to get hotter as it rests overnight. Be cautious sampling any leftovers.
Ingredients:
1 lb skinless, boneless Chicken Breast, cubed
3 Tbs Butter or Ghee
1 Tbs Garlic (smashed)
1 medium Onion, chopped fine
2 inches Fresh Ginger Root, peeled and minced
2 tsp Garam Masala
1 tsp ground Fennel Seeds
1 can diced Tomatoes (2 cups)
1 Tbs Tomato Paste
1 tsp brown sugar (optional)
1/2-1 C Water
Phaal Curry Powder:
- 1 tsp Penzey's Sweet Curry powder (optional)
- 1 tsp Fenugreek
- 1/2 tsp Turmeric
- 1 1/4 tsp Coriander
- 1 tsp Cumin
- ½ tsp dried ground Ginger
- 2 tsp {1 Tbs} Peri Peri (also known as piri piri) pepper powder, (or sub. ground Cayenne pepper)
These bring the heat!
4 {6} Habanero Chilies, minced
4 {6} Serrano Chilies (or Bird's Eye chilies), minced
{1-2 Naga (aka, Bhut Jolokia or ghost) peppers, minced}
Directions:
Make the curry seasoning:
Mix all the ingredients for the Phaal curry powder, together in a small bowl. Add the Garam Masala, fennel seed, and Peri Peri (piri piri) pepper.
Cook the curry:
Heat butter or Ghee until hot. Add onions and cook until they start to brown, about 5 minutes.
Add garlic and ginger root. Cook for about a minute.
Add cubed chicken. Season with 1-1 1/2 tablespoons of the mixed curry seasoning. Cook until none of the pink shows, and some edges start to brown.
When chicken has started to brown, add about 1 C water, and the remaining mixed curry seasoning. If using optional brown sugar, add it now. Cook until most of the water is gone.
Add diced tomatoes, tomato paste, and all the minced chilies. Cook for about 10 minutes. If sauce dries out too much, add more water.
Serve with steamed white rice.
Makes 4-6 servings
!Fire Extinguishers!
There are lots of suggestions on the web from chili-heads about how to reduce the burn, but they all boil down to this: Starch, Dairy, Sugar.
This means that milk, cream, bread, pudding, syrup, even mayo may work, and have been recommendations from different sites.
Avoid water, booze, or diet (sugar free) sodas, they only spread the heat around the rest of your mouth.
Vargr's chilled Minty Cucumber Raita recipe (http://www.furaffinity.net/view/14640347/) provides the dairy and a bit of sweet, and does a reasonable job of cutting some of the burn. Plus, it tastes very good!
Category Resources / Tutorials
Species Unspecified / Any
Size 1184 x 666px
File Size 1.91 MB
The garlic and ginger meld really well with all those powerful spices in the Phaal Curry Powder and create a very aromatic and tasty sauce just by themselves. But when you add in all those chilies, they really bring the heat! That Peri Peri (piri piri) pepper powder is no slouch either! This is the first time Vargr has tried that, and wuff will likely be using it instead of cayenne for a lot of dishes in the future, because of the lovely flavor it has in addition to the cayenne+ level heat.
This really wasn't too tough to prepare, but DID require some caution during the "Mise en place" phase. Wuffy chopped all the onions and stored them in a sandwich bag, mixed all the spices together in their own bowl, minced the garlic and ginger and put those two in their bowl and then minced all the chilies while wearing gloves. They also went into their own little bowl, so wuff didn't need to worry about touching them again. Keeping the chilies for last meant that nothing else ended up with chili juice on it, to threaten eyes and nose later when handling them.
Vargr doesn't always got to quite that extreme when preparing to cook, but with such volatile ingredients, it seemed wise to take the extra effort this time. Sure did make the cooking part a real snap though!
This really wasn't too tough to prepare, but DID require some caution during the "Mise en place" phase. Wuffy chopped all the onions and stored them in a sandwich bag, mixed all the spices together in their own bowl, minced the garlic and ginger and put those two in their bowl and then minced all the chilies while wearing gloves. They also went into their own little bowl, so wuff didn't need to worry about touching them again. Keeping the chilies for last meant that nothing else ended up with chili juice on it, to threaten eyes and nose later when handling them.
Vargr doesn't always got to quite that extreme when preparing to cook, but with such volatile ingredients, it seemed wise to take the extra effort this time. Sure did make the cooking part a real snap though!
UPDATE
Yes! This DOES get hotter as it rests in the refrigerator!
UPDATE #2 -
Wuff conducted a little bit of "public survey on this curry:
Took this into the office today, and set fire to a few co-workers with it! *chuckles* Three folks bowed-out completely, and said it smelled nice but just the smell of the hot peppers was enough to warn them off from tasting any.
The three remaining in office today gave it a try. Two of those really enjoy warm/hot and spicy foods. One of them finished his small sample bowl, and declared it "excellent flavor, but truly hot!". One finished the meat, but claimed the sauce was just too much for them. "Love the flavors though! But this is hotter than I can handle." was the verdict. Both of them also LOVED the way that the cool, creamy yogurt and cucumber Raita chilled the burn that the curry left behind. "Best tasting 'fire extinguishing' I've tried." Said one.
The third was on the phone in a telecom. Wuffy warned him repeatedly while leaving the sample bowl, that this was seriously hot. Vargr returned to our kitchen area to spoon up a nice bowl of Raita for him too, but got caught in a conversation. Moments later, wuff met the third fellow running up the hallway, looking for something cold to drink, and panting real hard. Wuffy handed him the bowl of cucumber yogurt, and he devoured it.
His conclusion: "Wow! Next time I'll believe you when you say something is really really warm! That was GOOD, but DAMN!! Do you really eat stuff that hot?"
Vargr leaves this missive to those considering this recipe. Adjust the pepper level as you need. The flavors are wonderful, but the fire is strong. At least you are forewarned. And for those who love a spicy dish, here you go!
Bon Appetite!
Yes! This DOES get hotter as it rests in the refrigerator!
UPDATE #2 -
Wuff conducted a little bit of "public survey on this curry:
Took this into the office today, and set fire to a few co-workers with it! *chuckles* Three folks bowed-out completely, and said it smelled nice but just the smell of the hot peppers was enough to warn them off from tasting any.
The three remaining in office today gave it a try. Two of those really enjoy warm/hot and spicy foods. One of them finished his small sample bowl, and declared it "excellent flavor, but truly hot!". One finished the meat, but claimed the sauce was just too much for them. "Love the flavors though! But this is hotter than I can handle." was the verdict. Both of them also LOVED the way that the cool, creamy yogurt and cucumber Raita chilled the burn that the curry left behind. "Best tasting 'fire extinguishing' I've tried." Said one.
The third was on the phone in a telecom. Wuffy warned him repeatedly while leaving the sample bowl, that this was seriously hot. Vargr returned to our kitchen area to spoon up a nice bowl of Raita for him too, but got caught in a conversation. Moments later, wuff met the third fellow running up the hallway, looking for something cold to drink, and panting real hard. Wuffy handed him the bowl of cucumber yogurt, and he devoured it.
His conclusion: "Wow! Next time I'll believe you when you say something is really really warm! That was GOOD, but DAMN!! Do you really eat stuff that hot?"
Vargr leaves this missive to those considering this recipe. Adjust the pepper level as you need. The flavors are wonderful, but the fire is strong. At least you are forewarned. And for those who love a spicy dish, here you go!
Bon Appetite!
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