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.

  • Medium
  • 3 person(s)
  • 25 Min


    • 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
    • Oil3 – 4 tablespoon
    • Chicken Boneless½ KG
    • Ginger Garlic Paste½ teaspoon
    • SaltTo taste
    • Red Chilli Powder1 teaspoon
    • Cinnamon1 stick
    • Tomtaoes1, chopped
    • Vinegar1 teaspoon
    • Coconut Milk1 cup
    • Garam Masala1 teaspoon
    • CorianderFor Garnish


  • 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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