Anyone got a good chicke phall recipe?

[mkjuk]

I just made a Madhur feffries recipe vindaloo but it really wasn't all that hot

Thanks

[Eve]

Make a paste out of 2 tsp curry powder, 1 tsp garam massalla and 3 tsp chilli powder and a little water. Fry a finely chopped quarter on an onion in oil til it goes clear then add 4 cloves of crushed garlic, 2 inches of grated ginger and 12 finely chopped chillies.

Stir fry on for 5 minutes then add the previously made paste, stir in and stir fry for a further 30 secs.

Add chicken pieces and once pretty much cooked add half a cup of curry massalla gravy and simmer for 20 mins. Ensure the chicken is cooked fully and add more massalla gravy and water if required to stop it getting too thick or dry then add some corriader to taste and serve.

[funnygirl]

I remember years ago i ordered a Phall in a restaurant. My god, I had to send it back. Talk about fire in your mouth.
Now days I stick to a vindaloo!

[chinois]

Shouldnt you just use more or hotter chillies this time (provided the curry was nice)?
I find different batches of chillies vary so much (not taking into account the different ways of preparing them) that it takes at least one trial run to guage the heat.

[whiffy]

Finely chop 1 large onion, fry in oil (or ghee if you can cope with the smell) until burned. Add 1kg chopped chicken, cook through. Add 1 large jar of Pataks Vindaloo sauce and a table spoon of chopped garlic. This in itself is quite hot, but the super ingredient is chopped habaneros. I use Jamaican Hot Chocolate which I get from here in bulk and freeze

http://www.southdevonchillifarm.co.uk/freshsho p.html

In a curry of this size, about 3 chopped will make it special. I also add a large handful of green Kenyan birdseye chillis whole.

Make sure you don't have to go out the next day.