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.

Mains 25g+ protein 8g+ fibre

60 min15 prep · 45 cookMedium540 kcalper serving

Instructions

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.