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.
- 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)
- 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.