Phaal Curry Recipe: The Hottest Curry in the World

Name: Phaal Curry Recipe: The Hottest Curry in the World
Prep time: 10 min
Cook time: 25 min
Yield: 4 serving
Ingredients: 1 pound chicken breast; 1 tablespoon vegetable oil; 3 ghost peppers; 1 medium onion; 1/4 cup chopped green onions; 4 cloves garlic; 1 tablespoon finely chopped ginger; 1 tablespoon curry powder; 1 teaspoon paprika; 1 teaspoon cardamom powder; 1 teaspoon Turmeric; 1 teaspoon cumin; 2 tablespoons tomato paste; 14 ounce can diced tomatoes; 1 cup chicken broth; salt and pepper to taste; Juice from fresh limes + lime wedges for serving; Chopped cilantro and spicy chili flakes or parsley for serving; 2 cups Cooked rice for serving

User Reviews

5.0

96 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
4
Calories
343 kcal
Course
Main Course
Cuisine
Indian, American

Phaal Curry Recipe: The Hottest Curry in the World

Winston Rice

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With this phaal curry recipe, you can make the spiciest, hottest curry ever with chicken, loads of seasonings, and extra fiery ghost peppers. And, I'll show you how to make it even hotter!

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Ingredients

Servings

1 pound chicken breast chopped (or use lamb)
1 tablespoon vegetable oil
3 ghost peppers chopped (use habanero peppers for less intense heat, or use extra hot peppers like 7 Pot peppers, scorpion peppers, or the hottest pepper in the world, the Carolina Reaper, for the hottest phaal curry ever!)
1 medium onion chopped
1/4 cup chopped green onions
4 cloves garlic chopped
1 tablespoon finely chopped ginger
1 tablespoon curry powder I use 2 tablespoons in mine!
1 teaspoon paprika
1 teaspoon cardamom powder
1 teaspoon Turmeric
1 teaspoon cumin
2 tablespoons tomato paste
14 ounce can diced tomatoes or use equivalent fresh
1 cup chicken broth or use vegetable stock
salt and pepper to taste
Juice from fresh limes + lime wedges for serving
Chopped cilantro and spicy chili flakes or parsley for serving
2 cups Cooked rice for serving

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Instructions

Season the chopped chicken with a bit of salt and pepper.
Heat the vegetable oil in a large pan or wok to medium heat.
Add the ghost peppers and onion. Cook them down about 5 minutes, until the peppers and onions have softened. It's a good idea to cook in a well-ventilated room with ghost peppers.
Add the chicken and cook another 2-3 minutes, stirring a bit, until the chicken is mostly cooked through.
Next, add in the garlic, ginger and most of the green onions. Cook another minute, stirring, until the garlic is fragrant.
Add in the curry powder, paprika, cardamom, turmeric and cumin. Give it a stir.
Stir in the tomato paste and cook for 1 minute.
Add the diced tomatoes and chicken broth and stir. Bring to a quick boil and reduce the heat. Simmer for 15 minutes or more to let the flavors develop, and the chicken to cook through.
Serve the spicy chicken curry over prepared white rice, then squeeze a bit of fresh lime juice over the top.
Top with extra green onions, parsley or cilantro, spicy chili flakes and lime slices or wedges.

Notes

Heat Factor: VERY HOT++. Phaal curry is the hottest curry in the world, so expect some heat, my friends! You can adjust the heat down with milder peppers, or go even hotter with superhot chili peppers, like the Carolina Reaper.
Calories calculated with rice.

Nutrition Information

Show Details

Calories 343kcal (17%) Carbohydrates 39g (13%) Protein 30g (60%) Fat 8g (12%) Saturated Fat 4g (20%) Cholesterol 73mg (24%) Sodium 363mg (15%) Potassium 1047mg (30%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 926IU (19%) Vitamin C 88mg (98%) Calcium 84mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 343 kcal

% Daily Value*

Calories	343kcal	17%
Carbohydrates	39g	13%
Protein	30g	60%
Fat	8g	12%
Saturated Fat	4g	20%
Cholesterol	73mg	24%
Sodium	363mg	15%
Potassium	1047mg	22%
Fiber	5g	20%
Sugar	7g	14%
Vitamin A	926IU	19%
Vitamin C	88mg	98%
Calcium	84mg	8%
Iron	4mg	22%