Phaal Curry Recipe: The Hottest Curry in the World
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Servings
4
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Calories
343 kcal
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Course
Main Course
Phaal Curry Recipe: The Hottest Curry in the World
Description
The Phaal Curry Recipe: The Hottest Curry in the World features chicken breast cooked with a variety of hot peppers including ghost peppers, along with onion, garlic, ginger, and a complex spice mixture including curry powder, paprika, cardamom, turmeric, and cumin. Tomato paste, diced tomatoes, and chicken broth create a thick, vibrant sauce. The curry is simmered to meld the flavors and tenderize the chicken. Fresh lime juice and chopped cilantro add brightness and a touch of freshness to contrast the intense heat. It's served over cooked rice to help mellow the spiciness and provide a hearty base.
This curry’s defining characteristic is its heat level, which is highly adjustable by choosing milder or hotter chili varieties. The cooking process involves sautéing the peppers and aromatics first, then adding chicken and spices before simmering in tomato and broth mixture. The final dish delivers a thick, spicy curry with deeply developed flavors.
The dish is typically served hot over rice, with lime wedges and additional fresh herbs to tailor the heat and acidity to preference. It is best enjoyed with ventilation due to the intense chili peppers involved.
Because of the extreme heat, it's important to handle peppers carefully, and the recipe notes that heat intensity can be varied depending on pepper choice. Calories include the rice portion, making it a complete, nourishing meal despite its fiery character.
Ingredients
- 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 onion chopped, medium
- 1/4 cup green onion chopped
- 4 cloves garlic chopped
- 1 tablespoon ginger finely chopped
- 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 diced tomatoes or use equivalent fresh, canned
- 1 cup chicken broth or use vegetable stock
- salt to taste
- black pepper to taste
- lime juice from fresh limes plus wedges for serving
- cilantro or parsley; chopped; with spicy chili flakes for serving
- 2 cups rice cooked, for serving
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
- The heat level can be adjusted by substituting ghost peppers with milder or hotter chili peppers as desired.
- Cook in a well-ventilated area due to the strong fumes released by ghost peppers.
- Serve over rice to balance the intense spiciness of the curry.
- Lime juice and fresh cilantro provide a fresh contrast to the potent heat.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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