Topic: Chicken Phall

[haldi]

I saw a Phall cooked last night too
When I've got more time I'll have to compare our recipes
Mine was flipping hot
When you see the ingredients, it's not surprising
Here's mine

Chicken Phall

A chef?s spoon is about a 4 desertspoon quantity

2 desertspoon of oil (from deep pan fryer)
Three quarters  chefs spoon of tomato puree
Half chefs spoon of spice mix
Three Quarters chefs spoon of chilli powder (yes, are we mad?)
1 teaspoon garlic/ginger fresh made but stodgy consistency
Precooked chicken
1 teaspoon finely chopped fresh chopped coriander
Curry Gravy
A good splash of water

Heat the oil and add garlic/ginger, tomato puree, spice mix, & chilli powder
Stir fry this to a dry paste for about three minutes
Than add enough water to cover the base of the pan
Mix this all in and you get a lovely red looking sauce
Stir fry for about five minutes than add a ladle of curry gravy & precooked chicken
Stir for another minute than transfer to low gas and leave for about ten minutes
Add a lttle more curry gravy and stir
Scrape into a carton and add a sprinkling of chopped coriander

[ast]

Sounds good, Haldi.

Certainly worth a try too once I have some more base! ;D

Cheers,

ast

[parker21]

hi haldi
when i cooked my phall the chef mention if you can add alittle water after the chilli powder it makes it taste better? although i didn't do this when i cooked it there. again i know what you mean about hot if my wife hiccups then i know it is hot
isn't it strange how we both had a demo(well sort of for me) on the same night.
the measurements in the rajver recipe were using the chefs spoons but as i have been doing this for such along time it sort of becomes second nature even if it was in a strange kitchen using a cooker that could burn down a house in seconds on full power

regards
gary