3 Chilli Phall (heat 11/10)

3 Chilli Phall (heat 11/10)
Serves: 4-6

This curry contains a blend of naga, scotch bonnet and habanero chillies, hence the name! Some people brag that it doesn't deserve a 11/10 score; we just enjoy the flavour (in very small quantities!) (50g net)   NB contains mustard


  • 1 packet Phall curry mix (recipe card included)
  • 2 tbsp vegetable oil
  • 700g/1.5lb chicken or beef, cut into strips
  • 300ml/1/2 pint ‘secret sauce
  • 1 400g can chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tbsp tomato ketchup (optional)
  • fresh chopped chillies (optional)
  • Handful chopped coriander, to serve


  1. Heat 1 tbsp oil and fry the chillies (face mask optional!). Fry the optional fresh chillies if using.
  2. Then add the spice mix and stir until fragrant. If using beef, fry at this point until browned.
  3. Add ‘your secret sauce’ and the tomatoes, bring to the boil and simmer for at least an hour, adding a little water if it looks too dry.
  4. If using chicken, fry briefly in the remaining oil. Add it to the liquid 10 minutes before serving.
  5. Serve with rice, naan etc.

Cook's Notes

  1. Cook the sauce the day before to allow the flavours to develop.
  2. Never drink water with a hot curry – it makes it worse! Try the old favourites such as bananas, beer or a yoghurt dish served on the side.
  3. This really is very hot! Do not give it to unsuspecting guests, young children or anyone who can't truly take the heat

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Customer Comments

Jerzy, Cheshire: Excellent flavour product..