Parsee Red Chicken Curry

Ingredients

• 10-15 kashmiri chilies (or fresh red chilies)
• 2 1/2 cups coconut milk
• 1/2 teaspoon cumin seed
• 1 teaspoon coriander seed
• 1 teaspoon sesame seed
• 3 cloves
• 6 peppercorns
• 1 inch cinnamon stick
• 3 cardamoms (black is preferred)
• 1/2 inch piece fresh ginger, peeled and chopped
• 4 garlic cloves, finely chopped
• 3/4 cup red onion, coarsely chopped
• 1/3 cup oil
• 1 1/2-2 lbs chicken, cup into pieces (with or without bone)
• 2 tomatoes, finely chopped
• 1 teaspoon rice vinegar
• salt
• 1/2 teaspoon garam masala

Directions

1. 1

   If you have Kashiri chilies, soak them in water for 15 minutes.

2. 2

   Combine cumin, coriander and sesame seeds, cloves, peppercorns, cardamoms, ginger, garlic, onions and chopped chilies in a blender or food processor. Puree to a smooth paste, add a little bit of water if necessary.

3. 3

   Heat oil in pot. When hot add spice paste and fry with cinnamon stick for 5 minutes.

4. 4

   Add the chicken and fry for 5 minutes. (remove cinnamon stick).

5. 5

   Add tomatoes and 1 teaspoon salt. Fry 5 more minutes.

6. 6

   Add coconut milk and simmer until chicken is almost done.

7. 7

   Add vinegar and masala.

8. 8

   Taste for salt. If it is too spicy add some peeled cubed of potato. The sauce can be diluted with 1/2 - 3/4 cup water.