Alternative Chicken Phall (hotter!)




  1. Fry the meat in a pan in half oil, until sealed (5 to 10 minutes). Set aside.
  2. Fry the onion, garlic and ginger until golden in remaining ghee or oil.
  3. Mix the spices with a little water to make a paste.
  4. Add to the onion mixture and cook for 10 minutes.
  5. Add the tomato (tinned, ketchup and puree) and chilies.
  6. Simmer in a covered saucepan for 30-40 minutes or until meat is tender