Parsee red chicken curry

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 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4


  • 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


  • 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.
In South India, where food is typically hotter than in the North, natural yogurt and boiled rice is traditionally served at the end of a meal to calm the stomach down.