With this phaal curry recipe, you can make the spiciest, hottest curry in the world with chicken, loads of seasonings, and extra fiery ghost peppers. And, I'll show you how to make it even hotter!
Hottest Curry in the World - Phaal Curry!
It's spicy hot curry in the Chili Pepper Madness kitchen today, my friends, and when I say "spicy hot", I truly mean spicy hot! Why? Because today we're making Phaal Curry, and if you've never tried it, you're in for a wonderful experience.
This is a recipe for true spicy food lovers, so be warned. However, I discuss how you can lower that heat a bit in the Recipe Tips & Notes section below. And also how to make it even hotter!
But first...
What is Phaal Curry?
Phaal curry is considered one of the hottest curries in the world, and the hottest of Indian curries, even hotter than vindaloo. It is a British Asian curry that originated in Birmingham, UK restaurants.
It is often made with fiery habanero peppers or scotch bonnet peppers, though many restaurants are now making it with ghost peppers, which are incredibly hot for most people.
Phaal curry goes by other names and spellings, like phal or phall curry, fall curry, faal or fahl curry or paal curry. It is usually served as a tomato-based curry, which I have done here, and I am using ghost peppers, which not only bring the heat, but a wonderfully fruity flavor that I love.
Let's talk about how to make phaal curry, shall we?
Phaal Curry Ingredients
- Chicken Breast. Or you can use chicken thigh, or lamb.
- Vegetable Oil. For cooking.
- Ghost Peppers. You can sub in habaneros for more manageable heat, or use even milder peppers.
- Other Vegetables. Onion, green onion, garlic.
- Tomatoes. Tomato paste and diced tomatoes.
- Spices. Ginger, curry powder, paprika, cardamom powder, turmeric, cumin, salt and black pepper.
- Chicken Broth or Stock. Vegetable broth or stock is good, too.
- Lime Juice.
- For Serving. Chopped cilantro, spicy chili flakes or parsley, cooked rice.
How to Make Phaal Curry - the Recipe Method
First, season the chopped chicken with a bit of salt and pepper.
Heat the vegetable oil in a large pan or wok to medium heat.
Add the ghost peppers and onion. Cook them down about 5 minutes, until the peppers and onions have softened. It's a good idea to cook in a well-ventilated room with ghost peppers. I tossed in a couple serrano pepper as well because I love them.
Add the chicken and cook another 2-3 minutes, stirring a bit, until the chicken is mostly cooked through.
Next, add in the garlic, ginger and most of the green onions. Cook another minute, stirring, until the garlic is fragrant.
Add in the curry powder, paprika, cardamom, turmeric and cumin. Give it a stir.
Stir in the tomato paste and cook for 1 minute.
Add the diced tomatoes and chicken broth and stir. Bring to a quick boil and reduce the heat.
Simmer for 15 minutes or more to let the flavors develop, and the chicken to cook through. The curry will thicken up a bit for you.
Serve the spicy chicken curry over prepared white rice, then squeeze a bit of fresh lime juice over the top.
Top with extra green onions, parsley or cilantro, spicy chili flakes and lime slices or wedges.
Boom! Done! Easy curry recipe, isn't it? Most curries are super easy to make, even the hottest curry in the world. Crazy hot! Perfect for my spicy food lover people.
Recipe Tips & Notes
- The Peppers. Most phaal curry recipes will call for hot peppers, like the habanero pepper or scotch bonnet peppers, which are roughly 300,000 Scoville Heat Units on the Scoville Scale. Those are definitely hot, but ghost peppers are very commonly used. Ghost peppers tip the heat scale at over 1 Million SHU. They really bring the heat!
- Lower the Heat. If you're looking for a milder version of this recipe that still has a good heat level, go with a single habanero pepper, but core it out first. Or, you can make it with serrano peppers, which are about 50,000 SHU. Still hot, but not crazy.
- Make it Even Hotter. Want to make this a true "hottest curry in the world" recipe? Make it with Carolina Reaper peppers, the hottest peppers in the world at the moment. Try it with other superhot chili peppers too, like 7-Pot peppers or scorpion peppers. Oh baby! You can also use extra hot chili powders, sauces and seasonings. Light it up!
- The Proteins. I used chunks of chicken breast for this recipe, but it realistically works with any protein. Try it with chicken breast, chicken thigh, chunks of lean pork, shrimp, fish, or tofu.
That's it, my friends. I hope you enjoy my phaall curry recipe. This one will really spice you up! I'd love to hear how it turned out for you. Keep it spicy!
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Phaal Curry Recipe: The Hottest Curry in the World
Ingredients
- 1 pound chicken breast chopped (or use lamb)
- 1 tablespoon vegetable oil
- 3 ghost peppers chopped (use habanero peppers for less intense heat, or use extra hot peppers like 7 Pot peppers, scorpion peppers, or the hottest pepper in the world, the Carolina Reaper, for the hottest phaal curry ever!)
- 1 medium onion chopped
- 1/4 cup chopped green onions
- 4 cloves garlic chopped
- 1 tablespoon finely chopped ginger
- 1 tablespoon curry powder I use 2 tablespoons in mine!
- 1 teaspoon paprika
- 1 teaspoon cardamom powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 2 tablespoons tomato paste
- 14 ounce can diced tomatoes or use equivalent fresh
- 1 cup chicken broth or use vegetable stock
- Salt and pepper to taste
- Juice from fresh limes + lime wedges for serving
- Chopped cilantro and spicy chili flakes or parsley for serving
- 2 cups cooked rice for serving
Instructions
- Season the chopped chicken with a bit of salt and pepper.
- Heat the vegetable oil in a large pan or wok to medium heat.
- Add the ghost peppers and onion. Cook them down about 5 minutes, until the peppers and onions have softened. It's a good idea to cook in a well-ventilated room with ghost peppers.
- Add the chicken and cook another 2-3 minutes, stirring a bit, until the chicken is mostly cooked through.
- Next, add in the garlic, ginger and most of the green onions. Cook another minute, stirring, until the garlic is fragrant.
- Add in the curry powder, paprika, cardamom, turmeric and cumin. Give it a stir.
- Stir in the tomato paste and cook for 1 minute.
- Add the diced tomatoes and chicken broth and stir. Bring to a quick boil and reduce the heat. Simmer for 15 minutes or more to let the flavors develop, and the chicken to cook through.
- Serve the spicy chicken curry over prepared white rice, then squeeze a bit of fresh lime juice over the top.
- Top with extra green onions, parsley or cilantro, spicy chili flakes and lime slices or wedges.
Notes
Nutrition Information
Alice says
Hello Mike. I made this yesterday using your recipe. I used two tablespoons of ghost pepper flakes for the heat which was just perfect for my liking. I am the only one in the the household who can handle it so all the more curry for me. 🙂
Mike H. says
Haha, thank you, Alice. I am glad you are enjoying it!
Tom says
Hey Mike, I’m planning on making this recipe at the weekend. I have some dried Carolina reapers. Do you think it would be ok to rehydrate them and use as the recipe suggests? So cook them with the onions?
I was also going to stick to 3 reapers. Does this sound ok?
Many thanks,
Tom
Mike Hultquist says
Hey, Tom. Yes, you can do that. Should work fine. Yes, 3 ghost peppers. It will be very spicy this way! If you're concerned, you can try it with just 1 and see how you like it. Let me know how it turns out for you! Enjoy!
Tom says
Hey Mike,
Made the curry tonight, absolutely fantastic recipe! I used a dry carolina reaper, so I crushed it and added it with the rest of the spices. I went for just the 1 reaper to start with, and cooked the onions with some red habeneros at the start (2). The spice was perfect for me, I think anymore would have been too much, the misses loved it too! Thanks for the recipe and response, will be sure to check out more if your recipes 🙂
Mike Hultquist says
Excellent!! Glad you enjoyed it, Tom!
Michael says
I made it with 3 Carolina Reapers bought from the local supermarket here in Oz, came out really good! Got tired of weak curries out of a jar, so googled "spiciest curry ever" and landed here!
Mike H. says
Cheers, Michael. I am glad that you've enjoyed it!
Evelyn says
this has become a favourite in my household! I love to make it with minced lamb and brown scorpion peppers or madame Jeannette. thank you for the amazing recipe!
Mike Hultquist says
Awesome! That's some GREAT heat you got there, Evelyn! I love it!
eddie kirk says
Ohh Yes! This is why I grew Carolina Reapers and Ghostie's, I used 3 Reapers and a Ghostie and it was the hottest curry I've ever eaten. But not only was it super hot but also very very tasty! I used Madras Curry Powder because that's what I had and I think it may have added a bit of extra spice flavor.
The chicken was Devine! I've wanted to make this for years.
Thank You for this recipe, I'll be using this for ever!
Cheers Mike! ️
Mike Hultquist says
Boom! That's some serious heat right there, Eddie! You really know how to spice it up! I love it!
Kimberly says
This was the first recipe I tried from you several months ago…and I have now made it 7 times (as well as several other recipes)! I began making curries 3 years ago and this is by far my most favorite one! I use 2-4 jalapenos, 4-5 Orange Habaneros and sometimes add a couple of Serrano or Tabasco peppers. I really push my family’s ability to handle the spice factor with this one! If they could take Carolina Reapers, I would add those! I also took your great advice and added 2 Tbsp curry powder – I use 1 Tbsp Bolst’s hot and 1 Tbsp Bolst’s mild. This Summer, I was able to use fresh tomatoes from the garden in place of canned. All I can say is, WOW! Thank you for this delicious curry!
Mike Hultquist says
Boom! Dang, Kimberly! I want to eat at your house! You really know how to spice it up! I love it! Thanks for sharing!
Kimberly says
And a huge thank you for all of your great, spicy recipes! I am slowly working my way through them! So far, besides this Phaal, I have made the Easy Chickpea Curry (made 3 times), Bombay Potatoes, Aloo Gobi, Pickled Jalapenos, One Pan Chili Cheese Dip (made twice) and the Rasta Pasta (made 4 times). My family and I have loved every single recipe we have tried from your site! Again, thank you for sharing your incredible recipes with spice! Love them!
Mike Hultquist says
Amazing, Kimberly! I love it! VERY HAPPY you are finding so many recipes you love. Thanks so much for sharing your comments!
Deana Payne says
Also, what spicy chilli flakes do I use? I am in the UK, can you recommend a brand?
Mike Hultquist says
Deana, in the U.S. it's usually cayenne pepper flakes, or something similar. I often make my own. Use whatever you can find, but hopefully you can find nice and spicy, and fresh, ones.
Deana Payne says
How many limes do I use for juice?
Mike Hultquist says
Deana, 1 lime is fine. Just squeeze a little bit over the top of your curry for a refreshing pop of citrus. Enjoy!
pajonk says
I was wondering, if i,m gonna triple this recipe should I just 3x as written or would it be to liquidy? PLanning on making tomorrow....
Mike Hultquist says
You can just triple the ingredients, but I would use only 2 cups of broth/stock, then add more if needed later on. Let me know how it turns out for you. Enjoy.
Christopher says
Hi, great recipe, turned out really well with a great taste, the only problem is I had to use 3 habernero chilli's, ghost chilli are as easy to get in Melbourne, I think I will use 2 Carolina reaper then try 3 if it's not enough.
First time I tried one of your recipes
Thanks again
Mike Hultquist says
Boom! That's some great heat with Reapers. I'm sure you'll enjoy it! You are a true chilihead.
Beth says
I made this tonight to use up some tomatoes (since they are all reddening at once this year!) It is FANTASTIC. Don’t have any ghosts yet so I used seven habaneros, and took the two tbsp curry recommendation. I’m the only one in my household that can eat this spicy, so I have three portions left to freeze. New favorite.
Mike Hultquist says
Wow, boom! I love it, Beth! 7 habaneros! You are a TRUE chilihead. Nice. Glad you enjoyed it!
Heidi Register says
I'm making this tonight for my spice-loving husband and I but had one question for the future, what onion type are we talking about for use in this recipe? I have both red and white on hand and sided with the white onion on tonight's trial run but was curious what you use typically!
Thank you for the great share, and we finally can use our homegrown ghost peppers!
Mike Hultquist says
Excellent! Glad you enjoyed it, Heidi! I use either yellow or white onions (or sweet). Red will work, but yellow or white are preferred. Yes to ghost peppers!! Yay!
Robert Graham says
Tried your take on Phall.
Certainly hits the spot.
I added jaggery to mine.
Made it in to a lamb Pathia on steroids.
Gorgeous.
Mike Hultquist says
Glad you enjoyed it, Robert.
Mike says
sounds a silly question. should I be able to get the ingredients from Morrisons?
Mike Hultquist says
Mike, not sure about that store, but you should be able at a typical grocery store.
Blackfel says
Hello Mike, I am considering making this recipe sometime next week as I have been in the mood for some spicy curry, but am not particularly interested in going out to a restaurant.
Unfortunately however, we have already processed down all of our Ghost Peppers from the garden into a dried powder. Would you say that having fresh peppers is an integral part of the dish, or would simply adding some of the powder at the same stage of the rest of the spices have a roughly analogous result? If so, about how much powder would you recommend using as a substitute?
In any case, thank you for recipe, and for all the other wonderful information you post here. 🙂
Mike Hultquist says
I would use other fresh peppers in place of the fresh ghost peppers, then add 1 tsp ghost powder with the other seasonings. You can adjust from there. Let me know how it goes. Enjoy!
Fredy Forster says
Mike, I cooked this PhalCurry today, using four habanero peppers, one Carolina reaper, two Cayenne peppers, two Chili Arbol peppers, one teaspoon Kashmiri pepper and one teaspoon of my own mix of "ghost peppers, scorpion peppers, mutant X peppers, chocolate habanero peppers and big mustard mama peppers".
It turned out absolutely wonderful, great taste and some serious heat. Thanks for this great recipe.
Will definitely do this again.
Mike H. says
I am glad that you are enjoying it, Fredy. Thank you!
Loz says
No fennel seeds?
Mike Hultquist says
Why not? It's YOUR recipe now. Enjoy!
james scott says
This was so so so good. One of the best curries I've made, a beautifully spiced! Next time I think I'll go even hotter 😉
Thanks mate.
Mike Hultquist says
Glad you enjoyed it, James! Thanks for sharing!