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Phall

A fiery curry that originated in Birmingham in the 1970s.

Serves

4

Prep time

30 mins

Cook time

30 mins

The Bangladeshi-owned Al Frash restaurant created the dish as a challenge to the customers who wanted spicier food.

This dish features in out 2025 ‘Secret dishes from around the UK’ recipe calendar!

Ingredients

450g chicken thigh, cut into chunks
3 tbsps ghee
1 onion, finely chopped
3 garlic cloves, minced
1 tsp fresh ginger, grated
2 tsps ground cumin
2 tsps ground coriander
2 tsps paprika
2 tsps turmeric
2 tsps garam masala
1-2 ghost chilies, chopped (optional
depending on your desired heat level)
240ml tinned tomatoes
240ml chicken stock
Salt, to taste
Fresh coriander
Rice and naan to serve

Method

1. In a large saucepan or pot, heat 2 tbsps ghee over medium heat.
2. Add the onion, garlic and ginger to the pan and cook until the onion is translucent and the garlic is fragrant, about 5 minutes.
3. Add the rest of the ghee, ground cumin, ground coriander, paprika, turmeric and garam masala to the pan and stir well. Put the heat to low and cook until the onions are golden brown and the spices are fully developed.
4. Add the chicken and ghost chilies to the pan stirring occasionally for 5 minutes.
5. Add the canned tomatoes and chicken stock to the pan and stir well.
6. Cover the pan and cook for 10 minutes on medium heat until the chicken is fully cooked.
7. Season the curry with salt to taste and garnish with fresh coriander. Serve with rice and naan.

Chef’s tips

Grind your own fresh spices and fry them in a dry pan before you start for an extra burst of flavour.

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