This is a combination of the finest spices, herbs and ghost pepper chillis. If you like it hot then this is the one for you. Ghost pepper phall curry is one of the hottest and spiciest in our curry powder range.
Warning this makes a very very hot curry.
15% Ghost Pepper (Naga Jolokia)
A British Asian creation, this terrifying Vindaloo delivers a punishing level of chilli heat

To first make the Onion Puree, bring a small pan of water to the boil and add some chopped onions. Boil until soft, drain and puree with a hand blender or in a food processor. Freeze any extra you make for next time.

Pour the oil into a large saucepan bring up to a high heat. Add add the chopped onions and reduce the heat to low. You can optionally add 1 or 2 Whole Star Anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown colour.

Make a paste of the ginger puree, garlic puree, Vindaloo curry powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes.

Now add your 800g Diced Chicken, breast or dark meat as you prefer stir in well.
Mix the Chopped Potatoes Onion Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 60 Minutes. or untill the potatoes are soft Stir occasionally.

Finally Garnish with the Roughly chopped fresh coriander leaves and serve.