Planning a spicy feast for the family? Perhaps you have guests coming round and want to impress? If you want something that is going to be mind-blowing, for all the right reasons, then here are some super spicy dish ideas. Warning: These recipes are not for the faint hearted.
The Phall Curry is the hottest curry in the world, and guaranteed to make your diners’ eyes water. Remember to serve your spicy dish with a cold, refreshing beverage.
Prep time: 10 minutes
Cooking time: 1 hour 30 minutes
- 1kg of your chosen meat, chopped into small chunks
- 400g tinned tomatoes
- 8 garlic cloves, finely chopped
- 30g fresh ginger, finely chopped
- 3 tablespoons of ghee or vegetable oil
- 1 tablespoon of tomato ketchup and 1 tablespoon of tomato puree
- 12 birds eye chillies (fresh or dried) – These chillies are incredibly hot, so substitute if you want something slightly less painful
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon garam masala
- 3 teaspoons of cayenne pepper
Start off by frying your meat on a medium heat, in a tablespoon of ghee or oil, until the meat is sealed on both sides. Take the meat out and set aside, before adding the onion, garlic and ginger into the pan, with the rest of the ghee. Fry until the onion begins to soften and brown.
Next, mix your spices with a teaspoon of cold water to make a spicy paste. Add this paste to the frying pan, with the onions, ginger and garlic. Fry for 10 minutes. Add the tinned tomatoes, ketchup and puree to the mixture and give a stir. Now add in your chillies (remember to de-seed them first) and cook for a further 10 minutes.
Add the meat back to the pan, with all of your other ingredients. Cover and cook on a low heat for an hour, before serving with some plain, white rice.
Jamaican Jerk Chicken
Many people underestimate the powerful flavour of Jerk chicken; even though it makes it onto all of the ‘Top 10 Spiciest Foods’ lists. We have a full blown recipe below, or you can just marinade your chicken in a super hot sauce for a few hours before cooking and serving.
Prep time: 25 minutes (plus marinating overnight)
Cooking time: 45 minutes
- 12 chicken thighs
- Large handful of spring onions, chopped roughly
- 3 garlic cloves, finely chopped
- 1 small onion, finely chopped
- 1cm piece of ginger, chopped roughly
- 1-3 Scotch Bonnet chillies (depending on desired spiciness), de-seeded
- ½ teaspoon of dried thyme
- 1 tablespoon of ground allspice
- 3 tablespoons of brown sugar
- 2 tablespoons of soy sauce
- 2 tablespoons of cooking oil
- Juice of 1 lime
Start off by making the marinade the night before, for overnight marinating. Blend all of the ingredients, other than the chicken, into a paste before adding salt and pepper to season. Cut some slashes into the chicken thighs and coat each one in marinade, making sure not to miss any bits out! Leave in the fridge overnight to soak up all the flavours.
For a real Jamaican feel, you can barbecue the marinated chicken on charcoal and woodchip that has been left to heat up for at least an hour. Add your chicken and cook slowly, turning often, for half an hour. If you would prefer, you can preheat your oven to 180 degrees celsius and pop the chicken in a roasting tin for 45 minutes. Serve your spicy dish with rice and peas.
We’ve provided you with two of the hottest recipes in the world; it’s now up to you what you do with them. Remember, you can tone your food down with fewer chillies or spice it up with more.