We have been having fun (and some pain) experimenting with our homegrown Carolina Reaper peppers, the hottest chili on the planet according to the Guinness Book of World Records. We created our own hot sauce that actually proved tolerable and this recipe, inspired by the British based Chili Wizards, came out in the hot but edible range. Phall, an Indian inspired British dish is one of the hottest curries in the world so of course we were going to make a Carolina Reaper Phall . Knowing that most people would only eat a couple bites of this we also made Tikka Masala at the same time.
Obviously the heat can be adjusted on this by adding more or less than our 1/2 teaspoon of dried Reaper. Use extreme caution because this stuff can hurt just touching or inhaling these peppers. Note the chicken was sous vide with the spice rub from our Tikka Masala recipe. This is completely optional and was only done for the convenience of cooking both at the same time.
Carolina Reaper Chicken Phall
- 2 lbs boneless chicken breast
- 1 onion finely chopped
- 1 Star Anise optional
- 1 15 oz can tomatoes
- 2 Tablespoon Tomato Paste
- 1 cup chicken stock or water
- 1 cup pureed onion
- 1 Tablespoon minced ginger
- 1 Tablespoon minced garlic
- ½ tsp chopped Carolina Reaper 1-2 dried peppers
- 1 ½ tsp coriander
- 1 ½ tsp Turmeric
- 1 ½ -2 tsp salt
- ½ tsp pepper
- 1 ½ tsp cayenne
- 1 tsp mustard seed
- 1 tsp garam marsala
Cook chicken as desired or sous vide 2 hours at 147. Set aside and dice when cooled.
Finely dice one whole onion, separately puree 1 cup onion and set aside
Mince garlic and ginger
Combine minced garlic, ginger and spices in blender with a little water and make into a paste
Add oil to pan, add diced onion (optional add 1 Star Anise). Cook to golden. Add spice paste and combine.
Add diced chicken, tomatoes, tomato paste, onion puree and chicken stock or water. Simmer for 15-20 minutes and serve.
Use extreme caution with Carolina Reapers.