Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Spicy Chicken Phaal Curry

5.0
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
60 min
SERVINGS
6 servings
Dinner
Spicy Chicken Phaal Curry
Ingredients
  • 3 tablespoons ghee (clarified butter)
  • 1 red onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 (4 inch) piece fresh ginger, finely chopped
  • 1 1/2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
  • 1 teaspoon ground fennel seed
  • 1 1/4 teaspoons lal mirchi (ground Indian red chile pepper)
  • 1 1/4 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 14 teaspoons ground fenugreek
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cloves
  • 6 tablespoons water, divided
  • 5 fresh red jwala chiles, finely chopped (use gloves)
  • 7 habanero chiles, finely chopped (use gloves)
  • 4 roma (plum) tomatoes, finely chopped
Instructions
1
Heat ghee in a large, heavy-bottomed skillet over medium heat and sauté the red onion until it begins to develop a rich, caramelized color, approximately 8 minutes. Introduce minced garlic and grated ginger into the pan, stirring constantly to prevent burning, until the aromas are released and fragrant, roughly 1 minute. Add chicken pieces to the skillet and stir-fry until they develop a light golden hue, around 10 minutes.
2
Combine ground fennel, dried red chilies, cumin, coriander, ground ginger, fenugreek, turmeric, cardamom, cinnamon, and black pepper in a bowl. Gradually add 1 to 2 tablespoons of water as needed to form a smooth paste, then stir it into the chicken. Cook the spice mixture for 2 minutes to allow the flavors to meld.
3
Add the remaining 1/4 cup of water to the skillet and stir-fry the spices, chicken, and any remaining liquid until it has almost evaporated, approximately 7 to 8 minutes. Maintain a constant stirring motion to prevent the spices from burning.
4
Introduce jwala chilies, habanero chilies, and diced tomatoes into the skillet. Stir-fry the mixture frequently until the tomatoes soften and begin to break apart, roughly 10 minutes. If the chicken remains slightly pink in the center, add a tablespoon of water at a time and continue cooking until the liquid has evaporated and the chicken is cooked through.