| Description | Chicken Phall | |
| Curry Type | Chicken | |
| Strength | Nuclear | |
| Difficulty | Moderate | |
| Source | Kristoffer Zetterstrand | |
| Vegetarian | No | |
| Vegan | No | |
| Time to prepare | Unspecified | |
| Time to cook | Unspecified | |
| No. of servings | 4 | |
| Ingredients |
675 g Meat or poultry 1 lg Onion finely chopped 8 Cloves garlic finely chopped 25 g Fresh ginger finely chopped 3 tb Oil or ghee 400 g Tin of tomatoes 1 tb Tomato ketchup 1 tb Tomato paste 12 Fresh or dried chillies (or more) Salt 1 ts Cummin ground 1 ts Coriander ground 3 ts Chilli powder 1 ts Dry fenugreek leaves 1 ts Garam masala | |
| Instructions | Chop the meat and fry the onion, garlic and ginger until golden in half the ghee or oil. Mix the spices with a little water to make a paste. Add to the onion mixture, and cook for 10 minutes. Add the tomato (tinned, ketchup and paste) and chillies. Cook for a further 10 minutes.
Meanwhile fry the meat in a separate pan in the remaining ghee or oil, until sealed (5-10 minutes). Combine all ingredients in a casserole dish and cook in a preheated oven at 200 C for 45-60 minutes. This curry can be left to marinate overnight or it can be frozen. | |
| Notes | ||
| Comments |
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