Parsee Red Chicken Curry Recipe #332145
Yummy and Fast sauce. It can be as spicy as you like this recipe has some kick. Use more seeds for more spice. If you can get dried Kashmiri-style chiles your sauce will be more authentic and red.
The dish can be stored in the fridage for 4-6 days. It can be frozen as well. I always freeze the leftover sauce to use in a jam in the future.
by 996676
35 min | 15 min prep
SERVES 6
- 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
- If you have Kashiri chilies, soak them in water for 15 minutes.
- 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.
- Heat oil in pot. When hot add spice paste and fry with cinnamon stick for 5 minutes.
- Add the chicken and fry for 5 minutes. (remove cinnamon stick).
- Add tomatoes and 1 teaspoon salt. Fry 5 more minutes.
- Add coconut milk and simmer until chicken is almost done.
- Add vinegar and masala.
- 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.
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5 stars