The Hottest Spicy Curry In the World

<script type="text/javascript"> atOptions = { 'key' : '0f5f34f456495708094364b27fbf7e91', 'format' : 'iframe', 'height' : 50, 'width' : 320, 'params' : {} }; document.write('<scr' + 'ipt type="text/javascript" src="//www.topcreativeformat.com/0f5f34f456495708094364b27fbf7e91/invoke.js"></scr' + 'ipt>'); </script>

The Hottest Spicy Curry In the World

Ingredients:

• 2 lbs (about 1 kg) chicken, cut into bite-sized pieces
• 4 tablespoons vegetable oil
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 1-inch ginger, grated
• 4 tomatoes, pureed
• 2 tablespoons tomato paste
• 2 teaspoons cumin seeds
• 2 teaspoons coriander powder
• 1 teaspoon turmeric powder
• 2 teaspoons garam masala
• 2 teaspoons paprika
• 1-2 teaspoons cayenne pepper (adjust for heat)
• 4-6 extremely hot chili peppers (such as Bhut Jolokia or Carolina Reaper), finely chopped
• 1 cup chicken broth
• Salt, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the Chicken:

   • Clean and cut the chicken into bite-sized pieces. Season with salt and set aside.

2. Make the Curry Base:

   • Heat 2 tablespoons of oil in a large, deep pan over medium heat. Add cumin seeds and let them splutter.
   • Add chopped onions and sauté until golden brown.
   • Stir in minced garlic and grated ginger. Cook for 2 minutes until fragrant.

3. Add Spices:

   • Add coriander powder, turmeric powder, paprika, cayenne pepper, and garam masala. Mix well and cook for another 2-3 minutes.

4. Introduce Tomatoes:

   • Pour in the pureed tomatoes and tomato paste. Cook until the oil begins to separate from the masala, indicating it's cooked through.

5. Incorporate Chicken:

   • Add the seasoned chicken to the pan and cook until the chicken is browned on all sides.

6. Spice It Up:

   • Add the finely chopped extremely hot chili peppers. Be cautious with the quantity; you can always add more later if needed.

7. Pour in Broth:

   • Pour in the chicken broth, bring to a boil, then reduce the heat and simmer until the chicken is cooked through.

8. Adjust Seasoning:

   • Taste the curry and adjust the seasoning. Add more salt or chili if necessary.

9. Finish and Serve:

   • Once the chicken is cooked and the curry has thickened, sprinkle with fresh cilantro and a drizzle of oil.

10. Serve:

    • Serve the Phaal Curry hot with rice or naan bread. Make sure to have some cooling yogurt or raita on the side for those who might need it.
    • 
      
      
      
      

Remember, Phaal Curry is exceptionally spicy, so proceed with caution and adjust the chili content based on your spice tolerance. Enjoy the intense flavors of this fiery dish!