Parsee Red Chicken Curry Recipe

Name: Parsee Red Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 seeds; 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

Servings: persons

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 seeds
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

1
If you have Kashiri chilies, soak them in water for 15 minutes.
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
Heat oil in pot. When hot add spice paste and fry with cinnamon stick for 5 minutes.
4
Add the chicken and fry for 5 minutes. (remove cinnamon stick).
5
Add tomatoes and 1 teaspoon salt. Fry 5 more minutes.
6
Add coconut milk and simmer until chicken is almost done.
7
Add vinegar and masala.
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.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 10 -15 kashmiri chilies (or fresh red chilies), 2 1/2 cups coconut milk, 1/2 teaspoon cumin seed, 1 teaspoon coriander seed, and more.

Yes, Parsee Red Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Parsee Red Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions