If you enjoy Indian food with plenty of heat, choosing the right curry makes all the difference. Some dishes are warming and aromatic, while others bring fresh chillies, chilli pastes and seriously fiery sauces to the table. At Prachee Indian Restaurant Chichester, there are several options for diners who want considerably more heat than a standard medium curry.
From very hot Jalfrezi and Chicken Chilli Shaan to fiery Goan and Jhingah Jalfrezi, the Prachee menu has plenty to explore. Every curry is cooked to order, so you can also discuss your preferred level of heat with the kitchen.
Jalfrezi: A Classic Choice for Serious Spice Lovers
If spicy food is your priority, Jalfrezi is one of the clearest choices on the Prachee menu.
The Jalfrezi is described as very hot, using a homemade chilli sauce alongside fresh ginger, garlic, bird’s eye chillies and red peppers. It is not simply a curry with extra chilli powder added at the end. The combination of fresh ingredients gives the dish both heat and character.
Bird’s eye chillies are particularly important here, providing a direct, sharp chilli heat, while ginger and garlic add aromatic depth.
If you regularly order hot curries and want something that is unapologetically spicy, Jalfrezi should be high on your list.
What should you order with Jalfrezi?
A freshly baked naan is an obvious choice, particularly if you enjoy using bread to scoop up the sauce. Prachee also offers a Chilli and Coriander Naan, which adds even more fresh green chilli to the meal.
If you would rather keep the accompaniment less spicy, basmati pulao rice provides a fragrant contrast to the heat of the curry.
Chicken Chilli Shaan: For the Chilli Enthusiast
If Jalfrezi sounds appealing but you want to explore something even more distinctive, Chicken Chilli Shaan is worth considering.
This signature dish is made using three different types of chilli: sun-dried red chilli, bird’s eye chilli and Bangladeshi Naga. The combination is designed to create depth of flavour and aroma as well as considerable heat.
The use of Naga chilli makes this particularly interesting for experienced chilli lovers. Rather than relying on one type of chilli, the dish brings together different chilli characteristics in the same sauce.
It is also one of the menu’s signature dishes, so it offers something different from simply ordering a hotter version of a traditional curry.
If you enjoy exploring Indian food for its chilli varieties as much as its sauces and spices, Chicken Chilli Shaan is one of the most interesting choices at Prachee.
Goan: Very Hot With Coconut and Garlic
Not every hot curry needs to be dominated by chilli alone.
The Goan on the Prachee menu is very hot, combining Red Goan crushed chillies with coconut milk, garlic and coriander. You can choose chicken or lamb.
The coconut milk gives the curry a richer texture and helps create a different flavour profile from Jalfrezi. Garlic and coriander provide additional aromatic notes, while the crushed red chillies bring the heat.
This makes Goan a particularly good choice if you like spicy curries but also want a creamy, coconut-based character running through the sauce.
For a different experience from the usual chilli-heavy curry, Goan gives you serious heat with a distinctly coastal Indian-inspired flavour profile.
Jhingah Jalfrezi: A Fiery Choice for Prawn Lovers
Spicy curry does not have to mean chicken or lamb.
Prachee’s seafood menu includes Jhingah Jalfrezi, made with tiger king prawns in a very hot sauce containing homemade fresh chilli paste, ginger, garlic and mixed spices.
The combination of prawns and fresh chilli makes this a strong choice if you enjoy seafood and want plenty of heat.
The prawns bring a naturally delicate flavour, while the chilli paste, ginger and garlic provide a much more powerful sauce. Because the dish is specifically described as very hot, it is better suited to diners who already know they enjoy spicy food.
If you normally order Jalfrezi but want to change the main ingredient, Jhingah Jalfrezi is a straightforward way to do it.
Goan Fish Curry: Hot, Spicy and Slightly Tangy
Another option for seafood lovers is the Goan Fish Curry.
This dish uses salmon in a hot and spicy sauce made with sun-dried red chillies, ground coconut and a hint of tamarind.
The tamarind is an important part of the flavour because it introduces a gentle sourness alongside the chilli and coconut. That gives the curry a more complex taste than heat alone.
It is a good option if you enjoy hot curries but also like sweet, sour or tangy flavours working alongside the spices.
The salmon also makes this a completely different experience from a chicken-based hot curry, while the coconut and chilli combination keeps it firmly within the spicy end of the menu.
Garlic Chilli Chicken: Fresh Green Chilli Heat
Garlic Chilli Chicken is another strong option for anyone searching for a hot Indian curry.
The menu describes it as having a fairly hot sauce, achieved with fresh green chilli and sliced garlic. It is cooked in an onion gravy infused with mixed spices.
Compared with the very hot Jalfrezi or Chicken Chilli Shaan, this sits slightly lower on the heat scale. That makes it useful if you want a noticeable chilli kick without going straight for the hottest dishes available.
The combination of fresh green chilli and garlic also gives it a particularly savoury, aromatic character.
If you usually order medium curries but want to step up the heat, Garlic Chilli Chicken can be a good transition.
Rajesthani: Heat With Spinach and Coconut
Rajesthani is another signature dish at Prachee and is described as fairly hot.
It combines chillies with spinach and coconut milk, finished with a hint of mint. You can choose chicken or lamb.
The spinach gives the sauce an earthy quality, while coconut milk adds richness and mint brings a fresher note. The chillies provide the heat without becoming the only flavour in the dish.
This is an interesting choice for diners who want a spicy curry but prefer a sauce with several different flavours working together.
It is also a good example of why ordering a hot curry does not necessarily mean choosing the most aggressively fiery dish on the menu.
Madras: A Hotter Classic
If you prefer traditional curry styles, Madras is an obvious option.
Prachee’s Madras is similar to its traditional Curry but uses a hotter sauce cooked with fenugreek leaves and fresh lemon juice.
The addition of lemon gives the dish a sharper character, while fenugreek contributes its distinctive aromatic flavour.
Madras is a useful choice if you want something recognisable but hotter than a standard curry. It does not carry the “very hot” description attached to dishes such as Jalfrezi, Chicken Chilli Shaan or Goan, so it can be a more approachable step into hotter Indian food.
Balti Fare: Medium-Hot and Spicy
Balti Fare sits between the medium and very hot dishes on the menu.
This style originates from the mountainous Kashmir region and uses herbs and spices ground into a thick paste, along with puréed onion, seasoning and coriander. The result is described as a medium-hot and spicy curry.
It is served with naan bread, making it particularly convenient if you enjoy a complete curry-and-bread combination.
For diners who want spice but are not necessarily looking for the hottest possible dish, Balti Fare is an excellent middle ground.
Don’t Forget the Chilli and Coriander Naan
If you really enjoy spicy food, you can increase the heat and flavour of your meal through your choice of bread.
Prachee’s Chilli and Coriander Naan is coated with fresh green chillies and coriander, giving you another layer of fresh chilli flavour alongside your curry.
Keema Naan provides a different option, with a spicy minced lamb filling, while Garlic Naan adds fresh chopped garlic and parsley without introducing additional chilli.
Choosing a chilli naan with a medium-hot curry can be a good alternative to ordering the hottest curry available.
Hot Rice Options at Prachee
Rice can also add another layer of spice.
Biran Bath is a Bangladeshi favourite made with fried rice, onion, green chilli and fresh coriander. It is specifically listed as hot, making it particularly suitable for diners who genuinely enjoy chilli.
For something milder alongside a fiery curry, basmati pulao rice or lemon rice can provide a more neutral or aromatic accompaniment.
Which Spicy Curry Should You Choose?
The best choice depends on how much heat you actually want.
| Your spice preference | Prachee dish to try |
|---|---|
| Medium-hot and spicy | Balti Fare |
| Hot | Madras |
| Fairly hot | Garlic Chilli Chicken |
| Fairly hot with coconut | Rajesthani |
| Hot and spicy seafood | Goan Fish Curry |
| Very hot | Jalfrezi |
| Very hot with three chillies | Chicken Chilli Shaan |
| Very hot seafood | Jhingah Jalfrezi |
| Hot with coconut and garlic | Goan |
If you want maximum chilli heat, Jalfrezi, Chicken Chilli Shaan and Jhingah Jalfrezi are among the strongest choices on the menu.
If you want something hot but with a different flavour profile, Goan, Goan Fish Curry or Rajesthani give you coconut, garlic, spinach or tamarind alongside the chilli.
Find Your Next Spicy Curry at Prachee
For anyone who loves spicy Indian food, there is much more to explore than simply asking for an extra-hot version of a standard curry. The Prachee menu includes fresh green chillies, bird’s eye chillies, sun-dried red chillies, Bangladeshi Naga, chilli pastes and Red Goan crushed chillies across a range of dishes.
Whether you want the very hot combination of three chillies in Chicken Chilli Shaan, the fresh chilli and garlic of Jalfrezi, the coconut richness of Goan or the tangy character of Goan Fish Curry, there is plenty of choice.
And because Prachee cooks its curries to order, you can speak to the kitchen about your preferred level of heat. For serious chilli lovers, that makes it easier to find a dish that delivers the flavour and fire you are looking for.
