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Chicken Phaal

From Statesboro Market2Go

<p>This super spicy curry recipe uses several fresh peppers. If you can&#8217;t find lal mirchi pepper, use ground cayenne pepper, and if you can&#8217;t find jwala peppers (aka finger peppers), substitute serrano chiles. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly) (by user Loving The Alien) (Entered by Ariana Giddens)
Serves: 6

3 tablespoons Ghee (clarified butter)
1 Onion (finely chopped)
3 cloves Garlic (finely chopped)
1 4 inch piece Fresh ginger (finely chopped)
1 1/2 pounds Boneless skinless chicken breasts (cut into pieces)
1 teaspoon Ground fennel seed
1 1/4 teaspoons Lal mirchi (or ground cayenne pepper)
1 1/4 teaspoons Ground cumin
1 teaspoon Ground coriander
1/4 teaspoon Ground ginger
14 teaspoons Ground fenugreek
1/4 teaspon Ground turmeric
1/4 teaspoon Ground cardamon
1/4 teaspoon Ground cinnamon
1/4 teaspoon Pepper
1/4 teaspoon Ground cloves
6 tablespoons Water (divided)
5 Fresh jwala (aka finger) peppers (finely chopped)
7 OR serrano peppers
Habenaro peppers (finely chopped)
4 Tomatoes (finely chopped)
Rice for serving
Bread for serving

Step by Step Instructions
  1. Heat the clarified butter in a skillet over medium heat. Add the onion and stir for about 8 minutes, then add the garlic & the fresh ginger. Cook for 1 more minute before adding the chicken and cooking for 10 minutes.
  2. Mix ground fennel, lal mirchi (or cayenne), cumin, coriander, ground ginger, fenugreek, turmeric, cardamom, cinnamon, cloves, and pepper in a bowl with 1 to 2 tablespoons of water to make a paste. Stir this paste in with the chicken in the skillet and fry for 2 minutes. Add the remaining water and fry for 7 to 8 minutes, stirring constantly.
  3. Mix in the jwala peppers, habanero peppers, and the tomatoes and cook for 10 minutes. Serve with rice and/or bread.