3 Chilli Phall (heat 11/10)
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
- Heat 1 tbsp oil and fry the chillies (face mask optional!). Fry the optional fresh chillies if using.
- Then add the spice mix and stir until fragrant. If using beef, fry at this point until browned.
- 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.
- If using chicken, fry briefly in the remaining oil. Add it to the liquid 10 minutes before serving.
- Serve with rice, naan etc.
- Cook the sauce the day before to allow the flavours to develop.
- 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.
- This really is very hot! Do not give it to unsuspecting guests, young children or anyone who can't truly take the heat