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.

No additional tips available.

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

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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.

Parsee Red Chicken Curry

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