Parsi Red Chicken Curry
This deliciously spicy red curry is made from Kashmiri red chilies which lend their unique taste, and is prepared in a coconut milk curry adding a silky smooth texture. This dish originated in Parsi cuisine but has Goan Indian influences as well. Serve with hot naan for the perfect dinner dish.
Ingredients
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- Kashmiri Chilli2 – 3
- Peppercorn½ teaspoon
- Coriander Seeds½ teaspoon
- Cumin Seeds½ teaspoon
- Cloves4 – 5
- Sesame½ teaspoon
- Cardamom3 – 4
- Ginger Garlic Paste1 teaspoon
- Onion1, sliced
- WaterAs required
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- Oil3 – 4 tablespoon
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- Chicken Boneless½ KG
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- Ginger Garlic Paste½ teaspoon
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- SaltTo taste
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- Red Chilli Powder1 teaspoon
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- Cinnamon1 stick
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- Tomtaoes1, chopped
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- Vinegar1 teaspoon
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- Coconut Milk1 cup
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- Garam Masala1 teaspoon
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- CorianderFor Garnish
Preparation
- In a blender, add Kashmiri red chili, peppercorn, coriander seeds, cumin seeds, cloves, sesame seeds, cardamom, ginger-garlic paste, sliced onion, water and blend till it forms a thick paste.
- In a large pot, heat oil and add boneless chicken and saute.
- Add ginger-garlic paste, salt, red chili powder and the prepared Kashmiri paste and mix well.
- Add cinnamon stick, chopped tomatoes and mix well for 5 minutes.
- Add vinegar, and mix. Then add coconut milk and mix again.
- Add garam masala and then mix it well for 2 minutes. Then cover the lid and let it simmer for 10-12 minutes.
- Garnish with chopped coriander.
- Enjoy! Please give us your feedback in the comments below.
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