South Indian Chicken Phall

    1 hour 15 minutes

    One of the spicier curries - simple and tomato-based! Serve on a bed of rice and sprinkle over the freshly chopped coriander.

    19 people made this

    Serves: 4 

    • 1 teaspoon cumin seeds
    • 4 dried chillies
    • 4 tablespoons chilli powder
    • 1 tablespoon garam masala
    • Juice of 1/2 a lemon
    • salt and pepper
    • 4 cloves of garlic
    • 3cm piece of ginger, peeled and grated
    • 12 fresh chillies, minced
    • oil for frying
    • 4 chicken breasts, cut into cubes
    • 2 onions, finely sliced
    • 1 tin (400g) chopped tomatoes
    • 1 bunch of fresh coriander, finely chopped

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Dry roast the cumin seeds and dried chillies in a frying pan. Then grind into a powder using a mortar and pestle.
    2. Combine with the chilli powder and garam masala. Then add lemon juice, salt and pepper to make a paste.
    3. Pound the garlic, ginger and fresh chillies together.
    4. In a large frying pan or casserole pot, heat the oil and fry the chicken and onions together. When the chicken is half cooked add the paste and the garlic, ginger and chilli mixture together; fry for one more minute. Add the chopped tomatoes, lower the heat and simmer until cooked through and thickened.
    5. Serve with the freshly chopped coriander and rice.

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    Reviews in English (13)


    This curry smells like my Indian friend.  -  09 Sep 2013


    Thanks for the recipe... But the chilli powder might be too much... Is it 4 teaspoons or tablespoons?  -  02 Jul 2013


    It is a phall curry, it is supposed to be hot!!!  -  19 Sep 2011  (Review from Allrecipes UK & Ireland)