CH's Chicken Phall

[curryhell]

For those of you that like it hot 

Ingredients:
5 tbsp oil
2 heaped tablespoons of finely chopped onion (or half small onion if you don

[natterjak]

Thanks for this recipe CH, I see some echoes of the taz technique. As with other recipes you've posted I notice you're very precise in the way you describe the steps to remove all ambiguity - it's appreciated. 

I know you said it would defeat the point to make this with a lower chilli content but I think I might just do this!

[Razor]

Jheezzz, that looks hot hot hot

[curryhell]

Thanks for this recipe CH, I see some echoes of the taz technique. As with other recipes you've posted I notice you're very precise in the way you describe the steps to remove all ambiguity - it's appreciated. 

I know you said it would defeat the point to make this with a lower chilli content but I think I might just do this!

@ natterjak -  go for it mate.  It's tasy but scale down all the chilli content proportiately if you can.  Don't reduce more of one than the other.  Otherwise the flavour will change as well as the heat.  Enjoy and i look forward to the feedback ;D.  Re. instructions, we all know how hard it can be trying to follow a poorly written recipe.  I hope this one is clear.  Taz doesn't have the monopoly on reduction.  All base sauces need to be reduced to concentrate the flavour and get some depth into it.  Abdul always says add ladel of gravy and heat for 2 mins to make sure the masala is well cooked

@ Razor - it was mate.  Made my nose and eyes run.  And to think i used to eat it a lot hotter than this at least 3 times a week and occasionally twice a day .  Sheer madness.  I did suffer for this though.  One day i'll post the extreme chicken phall recipe made for me.  You think this is hot ;D ;D

[mr.mojorisin]

nice one CH. looking brilliant
gonna give this a go tonight with Chewys base which may alter flavour slightly
Thanks

[curryhell]

nice one CH. looking brilliant
gonna give this a go tonight with Chewys base which may alter flavour slightly
Thanks

Look forward to your comments Mr M.  Let's see if my phall can hack it north of the border eh? .  I'm sure CT's base will do it justice mate.  If not then you'll just have to try the insanely hot phall made for me. There's an amusing story and a lesson that goes with that one which i'll post another day ;D

[Stephen Lindsay]

CH this looks as hot as it reads!

[Whandsy]

This does look very good CH, think i may try this in replacement of my next jalfrezi

Good effort

W

[chewytikka]

Hi CH
Thanks for posting
Looks like a good tongue tickler and an authentic Ayurveda cure for stomach ulcers. ;D

You know when you have achieved an Asian palate when you can
crunch on fresh green finger chillis. like they were carrots.

Yes, Singe-Fry is my new Gora cooking term for burning spices in your 'Beginning' Tarka.

cheers Chewy
p.s. I can see a nice garnish of fresh ginger Julienned and a drizzle of Mr.Naga oil on this one.

[mr.mojorisin]

Curryhell...KUDOS my friend
just made this near enough to spec and it tastes absolutely brilliant. my best curry to date
only made the sauce as I like to add chicken raw and cook in the sauce which I will do later tonight
made a couple of minor tweaks to suit myself as follows:
At first base introduction, I added 100ml base.
reduced until a paste (which you could stand your spoon up in) as per recipe.
added 2nd curry base of 150ml and reduced to a paste again but not as thick as first paste.
added final base 250ml and also approx 1.5tsp of fenugreek which i had soaked in water for 0.5 hour to moisten and a squirt of lemon juice.
I used 500ml of base overall which is the portions I freeze them up in.
Will post a pic later once I've cooked and added chicken.
Thanks again CH. this will definitely be made again...