Phall

Background

Phall is a curry-house legend believed to have emerged from the Bangladeshi-run kitchens of the United Kingdom, particularly in Birmingham, during the late 20th century. Built for thrill-seeking diners who craved extreme heat, it emphasizes intensity, smoky depth, and a bold, thick sauce. The dish is typically ordered by those who enjoy a fiery challenge, yet a well-made version balances searing heat with layered spices and a savory, tangy finish. Below is a version that captures its notorious character while staying focused on strong technique and satisfying complexity.

Ingredients

• 700 g boneless, skinless chicken thighs, cut into bite-size pieces
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 5 cloves garlic, minced
• 2 tbsp grated ginger
• 6-8 fresh red chilies, sliced
• 4-6 fresh green chilies, sliced
• 1-2 fresh habanero, finely chopped
• 2 medium tomato, diced
• 2 tbsp tomato paste
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 2 tsp garam masala
• 1 tsp paprika
• 1 tbsp crushed fenugreek leaves
• 1 tsp salt (to taste)
• 1 tsp sugar (optional, to balance heat)
• 1 tbsp vinegar
• 1 cup water (as needed for sauce body)
• 1/4 cup chopped cilantro, for garnish
• Wedges of lemon, to serve

Preparation

1. Marinate the protein: In a bowl, combine the chopped chicken thighs, half the minced garlic, half the grated ginger, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1 tsp garam masala, 1 tbsp tomato paste, 1/2 tsp salt, and the vinegar. Toss well to coat, then rest for 20 minutes.
2. Prepare the chilies and aromatics: Slice the red chilies and green chilies, and finely chop the habanero (use gloves). Finely chop the onion and dice the tomato. Keep the remaining minced garlic and grated ginger ready in a small bowl.

Cooking Process

1. Heat a heavy pan over medium-high and add the vegetable oil. When hot, add the chopped onion and cook, stirring, until deep golden; aim for about 8 minutes.
2. Stir in the remaining garlic and ginger; sauté until fragrant, roughly 1 minute.
3. Add the sliced red chilies, the sliced green chilies, and the chopped habanero. Cook to soften slightly, about 2 minutes.
4. Sprinkle in the remaining 1 tsp ground cumin, remaining 1 tsp ground coriander, remaining 1/2 tsp turmeric, 1 tsp paprika, and 1 tsp garam masala. Stir briefly to bloom the spices, around 30 seconds.
5. Add the diced tomato and the remaining 1 tbsp tomato paste. Cook until the mixture thickens and the tomato breaks down, about 5 minutes.
6. Stir in the marinated chicken thighs along with any juices. Sear until the pieces turn opaque on the outside, about 3 minutes.
7. Pour in 1/2 to 3/4 cup water to form a thick, spoonable sauce. Season with the remaining 1/2 tsp salt (adjust to taste) and add the optional sugar if desired.
8. Reduce heat to a steady simmer and cook until the chicken thighs are tender and the sauce is glossy and thick, about 12 to 15 minutes, adding a splash more water if the pan dries too quickly.
9. Rub the fenugreek leaves between your palms and stir them in. Finish by folding in half the chopped cilantro.
10. Taste and adjust: add a squeeze from a wedge of lemon, more salt if needed, or an extra chopped habanero for additional fire.

How to Enjoy

Serve the curry hot, garnished with the remaining cilantro and extra wedges of lemon. Pair with steamed rice or flatbreads; the bright acidity of the lemon and a pinch of salt at the table can help balance the intense heat. Keep cool sips nearby, and allow the dish to rest for 5 minutes before serving so the flavors settle and the sauce clings beautifully.

Notes and Tips

• Heat control: Adjust the count of red chilies, green chilies, and habanero to suit your tolerance; the backbone of Phall is fiery, but balance is key.
• Texture: If the sauce grows too thick, add a splash of water; if too loose, simmer for another 2 to 3 minutes.
• Make-ahead: The flavors deepen after a rest; reheat gently with a spoon of water and finish with fresh cilantro and lemon.
• Seasoning: A tiny pinch of sugar can round out sharp edges from the chilies and vinegar, while a final touch of garam masala brings warmth to the finish.