British

Phall

Name: Phall
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 serving
Cuisine: British
Ingredients: 150 g boneless chicken thigh; 1 tbsp vegetable oil; 100 g onion; 1 tbsp garlic and ginger paste; 80 g tinned chopped tomatoes; 1 tsp tomato purée; 2 tsp extra hot chilli powder; 2 scotch bonnet or naga chilli; 1 green finger chilli; 1 tsp ground cumin; 1 tsp ground coriander; 0.25 tsp ground turmeric; 1 tsp paprika; 0.5 tsp garam masala; 1 tsp dried fenugreek leaves (kasuri methi); 0.5 tsp salt; 200 ml chicken stock or water; 1 tsp lemon juice; 1 tbsp fresh coriander

The hottest curry on the British Indian restaurant menu, born in the curry houses of Birmingham. Chicken is simmered in a dark, tomato-heavy masala loaded with scotch bonnet and extra-hot chilli powder, finished with methi and garam masala so there is real flavour behind the burn.

Lunch & dinner 25g+ protein 8g+ fibre

60 min15 prep · 45 cookMedium540 kcalper serving

Method

Warm 1 tbsp of vegetable oil in a heavy-based frying pan or karahi over a medium heat. Add 100 g of finely chopped onion with a pinch of the salt and fry gently for 10 minutes, stirring often, until soft, collapsed and deep golden at the edges — this sweetness is what stands up to the chilli.
Stir in 1 tbsp of garlic and ginger paste and fry for 1 minute until the raw smell goes. Turn the heat down, add 2 tsp of extra hot chilli powder, 1 tsp of ground cumin, 1 tsp of ground coriander, 1 tsp of paprika and 0.25 tsp of turmeric with a tablespoon of water, and bloom the spices for 30 seconds — keep them moving so the chilli powder does not scorch, and stand back from the fumes.
Add 80 g of tinned chopped tomatoes and 1 tsp of tomato purée. Raise the heat to medium and cook for 5 minutes, mashing the tomato against the pan, until the masala darkens and you see the oil separating at the sides.