5 from 64 votes
Phaal Curry Recipe: The Hottest Curry in the World
Phaal Curry combines chopped chicken with a blend of intense chili peppers, including ghost peppers and tomato-based spices, simmered to enhance flavors. This curry is known for its formidable heat and rich, layered spice profile, balanced by lime juice and fresh herbs for brightness. It's a bold dish intended for those who truly enjoy intense, fiery flavors.
Prep Time
10 mins
Cook Time
25 mins
Servings:
4
Calories:
343 kcal
Course:
Main Course
Cuisine:
Indian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 343
% 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.