Phaal Chicken Curry

How to make a Phaal Chicken Curry.

Ingredients: Serves 4

  • 2 chicken breasts chopped into bitesize pieces
  • 1 tablespoon vegetable oil
  • 3 ghost peppers chopped
  • 1 medium onion chopped
  • 1/4 cup chopped green onions
  • 4 cloves garlic chopped
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon curry powder
  • 1 teaspoon paprika
  • 1 teaspoon cardamom powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 2 tablespoons tomato paste
  • 14 ounce can diced tomatoes
  • 1 cup chicken broth
  • Salt and pepper to taste
  • Juice from fresh limes + lime wedges for serving
  • Chopped cilantro and spicy chilli flakes or parsley for serving
  • 2 cups cooked rice for serving


  1. Season the chopped chicken with a bit of salt and pepper.
  2. Heat the vegetable oil in a large pan or wok to medium heat.
  3. Add the ghost peppers and onion.
  4. Cook them down about 5 minutes, until the peppers and onions have softened.
  5. It’s a good idea to cook in a well-ventilated room with ghost peppers.
  6. Add the chicken and cook another 2-3 minutes, stirring a bit, until the chicken is mostly cooked through.
  7. Next, add in the garlic, ginger and most of the green onions.
  8. Cook another minute, stirring, until the garlic is fragrant.
  9. Add in the curry powder, paprika, cardamom, turmeric and cumin.
  10. Give it a stir.
  11. Stir in the tomato paste and cook for 1 minute.
  12. Add the diced tomatoes and chicken broth and stir.
  13. Bring to a quick boil and reduce the heat.
  14. Simmer for 15 minutes or more to let the flavors develop, and the chicken to cook through.
  15. Serve the spicy chicken curry over prepared white rice, then squeeze a bit of fresh lime juice over the top.
  16. Top with extra green onions, parsley or cilantro, spicy chilli flakes and lime slices or wedges.

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