This, my spiciest Carolina Reaper chicken phall, will blow your head off!
If I were to bottle a phall sauce, ready for mixing with your meat or veg of choice, this would be it. This is the spiciest chicken phall I have ever tried!
Be warned, the heat is intense. I tested it on my wife without telling her how spicy it was and she still hasn’t forgiven me.
If super spicy phalls are your thing or if you just want to serve it as a challenge to your friends, this ridiculously hot chicken phall is one you have to try!
The Carolina Reaper Chilli…
What better chilli to use in a phall than the worlds hottest chilli. This isn’t one of those phalls like you find at most curry houses. No way!
The Carolina Reaper is listed in the Guinness Book of World Records as the hottest chilli in the world. So what better chilli to use than the Reaper when making the spiciest chicken phall in the world?
Like naga chillies, you probably won’t find Carolina reaper chillies at the supermarket and for good reason. These chillies are HOT and difficult to handle which is why I used Carolina Reaper Psycho Juice which is a great product with all the more dangerous handling of the raw chilli already done for you.
If you have a pair of goggles, you’ll want to wear them while cooking this phall!
So what’s different about this chicken phall?
At restaurants, most chefs use naga pickle and chilli powder to spice up their phalls with perhaps a few bird’s eye chillies thrown in for colour and texture.
This Carolina Reaper chicken phall is on a completely different level. It actually hurts to swallow and that is really only when the pain begins.
People who have tried this most spicy of phall recipes have whined and cried but other than when my wife tried it, it was completely their fault. I warned them and they still ate it.
One poor guy decided to prove that he could eat the whole curry and was in pain for days.
Why would anyone want to eat a chicken phall this hot?
Your guess is as good as mine but people do.
For most, it’s probably just a bit of a challenge.
I have always been one to use spices and chillies in a way that even if the curry is spicy, you can still taste and enjoy the other flavours in the sauce.
Not this time! When going this spicy, it’s more about the pain than the flavour though the flavour is quite good too. Topped with fresh julienned ginger and crispy garlic, this is a phall fan’s dream!
Step by step photos…
Other super spicy dishes you might like to try using Psycho Juice…
- 300ml (1 ¼ cup) base curry sauce
- 5 -b 6 bite sized pieces of chicken breast or thigh
- 2 ½ tbsp rapeseed (canola) oil
- 1 generous tbsp roughy chopped garlic
- 4 tbsp finely chopped onion
- 2 green bird's eye chillies, cut into rings
- 1 tbsp garlic and ginger paste
- 2 tsp Kashmiri chilli powder
- 2 tsp Psycho Spice Carolina Reaper powder
- 1 tsp mixed powder
- 2 tbsp Psycho Juice Extreme Ghost Pepper Sauce
- 6 tbsp tomato puree
- ½ tsp kasoori methi
- Salt to taste
- Juice of ½ lime
- Julienned ginger to serve
- Heat the base sauce until simmering and add the chicken pieces. Continue to simmer for about 10 minutes or until just cooked through. You can add a drop of water or stock if needed.
- Once cooked, transfer the chicken pieces to a plate and set aside. Keep the base sauce warm.
- Now heat a small frying pan, preferable not non-stick over medium high heat and add the oil. Fry the chopped garlic until lightly browned and crispy and then transfer to a paper towel to soak up the excess oil.
- Add the chopped onion and chillies to the pan and fry for about 5 minutes or until the onion is soft and translucent.
- Stir in the ground spices to coat and then add the tomato puree. To this add a ladle or so of the base sauce and bring to a rolling simmer, only stirring if the sauce is sticking to the pan.
- Add the pre-cooked chicken and add more base sauce is batches as needed along with the Psycho Juice Carolina Reaper sauce.
- Continue adding base sauce until it is all used up and you are happy with the sauce consistency. If too dry, add more sauce. If too saucy cook it down.
- To finish, add the kasoori methi by rubbing it between your fingers into the curry. Season with salt to taste (if you dare taste it) and squeeze in the lime juice. Serve the world's spiciest chicken phall over rice, topped with the julienned ginger and crispy garlic.