Red Chicken Curry Recipe

Name: Red Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon Garam Masala, recipe follows; 2 teaspoons turmeric; 3 teaspoons red chile powder; 2 tablespoons paprika; 1 large chicken fryer, about 4 pounds, cut into 10 pieces; 1/4 cup vegetable oil; 2 cups chopped onions; Salt; Freshly ground black pepper; 2 teaspoons chopped garlic; 1 cup chopped fresh tomatoes, peeled, seeded and chopped; 2 teaspoons grated fresh ginger; 3 cups chicken stock; 2 tablespoons coriander seeds; 2 tablespoons cumin seeds; 2 tablespoons cardamom seeds; 2 tablespoons black peppercorns; 1 cinnamon stick, cut into pieces; 1 teaspoon whole cloves; 1 teaspoon grated nutmeg

Servings: persons

1 tablespoon Garam Masala, recipe follows
2 teaspoons turmeric
3 teaspoons red chile powder
2 tablespoons paprika
1 large chicken fryer, about 4 pounds, cut into 10 pieces
1/4 cup vegetable oil
2 cups chopped onions
Salt
Freshly ground black pepper
2 teaspoons chopped garlic
1 cup chopped fresh tomatoes, peeled, seeded and chopped
2 teaspoons grated fresh ginger
3 cups chicken stock
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 cinnamon stick, cut into pieces
1 teaspoon whole cloves
1 teaspoon grated nutmeg

1
In a small bowl, combine the Garam Masala, turmeric, chili powder, and paprika.
2
Mix well.
3
Season the chicken with salt and the above spice blend.
4
Set aside.
5
In a large saute pan, over medium heat.
6
Add the oil.
7
When the oil is hot, add the chicken and brown for about 3 to 4 minutes on each side.
8
Remove and set aside.
9
Add the onions to the pan.
10
Season with salt and pepper.
11
Saute for 4 minutes or until soft.
12
Add the garlic, tomatoes and ginger.
13
Continue to saute for 1 minute.
14
Add the chicken stock and reserved chicken pieces.
15
Bring the liquid to a boil.
16
Cover, reduce the heat to medium-low and simmer for about 25 to 30 minutes or until the chicken is tender.
17
Remove from the heat and serve with rice.
18
In a saute pan, over medium heat, add everything except for the nutmeg.
19
Toast until dark, about 12 minutes, shaking the pan, often.
20
Remove and cool.
21
Grind the spices in a spice mill or coffee grinder into a powder.
22
Remove and stir in the nutmeg.

657

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 20 ingredients. The key ingredients include: 1 tablespoon Garam Masala, recipe follows, 2 teaspoons turmeric, 3 teaspoons red chile powder, 2 tablespoons paprika, and more.

Yes, 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.

Red Chicken Curry

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