Parsee red chicken curry

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Parsee red chicken curry
Parsee red chicken curry, this dish is gorgeous to look at, but please note that it is a very hot dish, as the red chillies impart a lot of heat into the sauce. If you want to lower the heat, de-seed the chillies before using them.
I serve this alongside some pappadums and some fresh tomato raita – which is very cooling and provides a lovely balance to the meal.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Indian
Servings 4

Ingredients  

  • 400 g chicken (diced)
  • 9 large red chillies
  • 3 medium onions
  • 1 can chopped tomatoes
  • ½ garlic bulb
  • 1 cm cube of ginger
  • ½ tsp cumin powder
  • ½ tsp coriander seeds
  • a pinch of fresh coriander leaves
  • 2 bay leaves
  • 1 red bell pepper (optional)
  • salt

Instructions 

  • Roughly chop all the chillies, 2 onions and the chopped red pepper (if using) and put them in a food blender. To this add the peeled, and sliced garlic gloves, ginger, cumin powder, coriander seeds and chopped tomatoes.
  • Blend the mixture to a smooth paste, it will turn a glorious bright red from the tomato and chillies used.
  • Add a little cooking oil to a heavy bottomed pan, in the oil place two bay leaves and cook them for a minute.
  • Remove the bay leaves and add the diced chicken and seal it.
  • If you are serving with rice, then you should start to cook it now.
  • To the chicken, add in the paste and simmer the mixture for 20-25 minutes. This is normally ready around the same time that the rice has finished cooking. After 15 minutes slice the third onion and add it to the curry – it adds some texture.
  • Serve – ideally with some naan bread, or some pappadums and raita.
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