Chicken Phall

Hot in the extreme. A real bottom burner

Serves 4 (Estimated) Rating 4 (1-5)

Prep Time 20 Minutes Cooking Time 90 Minutes

750g Chicken breast chopped into 3cm cubes
3 tablespoons oil
1 large onion finely chopped
8 garlic cloves finely chopped
30g fresh ginger finely chopped
1 teaspoon cumin ground
1 teaspoon coriander ground
3 teaspoons chilli powder
1 teaspoon dried fenugreek leaves
1 teaspoon Garam Masala
500g canned tomatoes
2 tablespoons tomato puree
12 dried chillies or 12 hot fresh chilli peppers
Fry the chicken in a pan in half the oil until sealed (5 to 10 minutes).
Then set aside to cool.
Fry the onion garlic and ginger until golden in remaining oil.
Mix the dry spices with a little water to make a paste.
Add to the onion mixture and cook for 10 minutes.
Add the tomato (tinned and puree) and chillies.
Cook for a further 10 minutes.
Combine the meat and all ingredients in a casserole dish and cook in a pre-heated oven at 400 deg F Gas 6 for 45 to 60 minutes.