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The Phall chicken curry

Phall is a well known curry from the British-Indian cuisine; it was created in the UK. Its color can go from an orangy-red to brown, it has the reputation of being one of the spiciest curries of all and is even hotter than the Vindaloo, containing from 10 to 12 of the hottest chillies in a standard batch. The phaal has achieved some notoriety for being one of the hottest curries that can be obtained in an Indian restaurant, so much so that in some Indian restaurants Phall is not even part of the official menu and is cooked only on special request... Some restaurants will even deliver a diploma to a patron that has eaten all his or her Phall plate!

Curry Vindaloo is similar as is prepared with a selection of the hottest Thai red chilies, on the contrary, in Indian restaurants the phall is made from a mixture of green and red chilies among the most painfully hot this earth has ever created, namely the habanero and Scotch Bonnet. There are a variety of chillis in India ranging from red to green and have different strength in the spice. I will not post this recipe how the Phall curry is made, as I believe it is a futile health hazard.