Chicken Phall

(Serves: 4)

Dry Roasting


(Prep: 30 mins  Cook: 45 mins)

  1. Dry roast the cumin seeds and dry chilli peppers in a frying pan. Then grind into a powder using a mortar and pestle
  2. Combine with the chilli powder and garam masala. Then add lemon juice, salt and pepper to make a paste.
  3. Pound the garlic, ginger and fresh chillies together (I use a hand-blender left over from when we had babies!) 
  4. In a large frying pan or casserole pot, heat the oil and gently fry the onions until softened
  5. Add the paste and the garlic, ginger and chilli mixture together; fry for one more minute
  6. Add the cubed chicken and fry until sealed, turning frequently
  7. Add the chopped tomatoes and a dash of water, lower the heat and simmer until cooked through and thickened
  8. Add 1 or 1 tablespoons natural yoghurt (optional)
  9. Serve with the freshly chopped coriander and rice