Recipe for Red Chicken Curry

Ingredients

  • 1 1/2 pounds chicken – I used boneless chicken thighs
  • 5-6 red kashmiri chillies
  • 1 onion – 1/2 to be chopped fine and the other 1/2 for grinding
  • 2 teaspoon khus khus
  • 1 inch dalchini
  • 4 cloves
  • 2 teaspoon coriander seeds
  • 3/4 teaspoon cumin seeds
  • 1/2 teaspoon caraway seeds
  • 1 teaspoon fresh ginger paste
  • 1 teaspoon fresh garlic paste (5 to 6 cloves)
  • 4 – 5 cashews – optional
  • 8- 10 curry leaves
  • 3- 4 ounces of coconut milk
  • 1/2 tablespoon tamarind paste or for taste
  • salt to taste

Cooking Directions

Heat some oil in a vessel. Add 1/2 finely chopped onion and brown this.

While browning the onions add a dash of salt to it as this will help them to brown faster. This should take 10 minutes.

Wet Masala: Remove the seeds from the chillies and boil it properly. After it’s boiled, throw away the water.

Grind the boiled kashmiri chillies with 1/2 onion, garlic and ginger and keep aside. You will need water to grind this mixture to a fine paste.

Dry Masala: On a dry, non-stick pan, roast poppy seeds, cloves, coriander seeds, caraway seeds, cumin and cinnamon stick for about 5 -7 minutes on medium high heat till it gives off a wonderful aroma.

Keep a careful watch, you don’t want to burn this. Cool and then grind in a coffee grinderMix the Wet masala and dry masala together.

Add it to the browned onions and saute. The masala might splatter a bit depending on the amount of water used while grinding it.

Keep sauting till the oil separates, about 7- 10 minutes.Add curry leaves and chicken to it. Continue frying for another 5-10 minutes till the chicken is coated well. Add salt and season well.

Add 1 cup boiling water to this and let it cook on medium low heat for 15-20 minutes.Once chicken is cooked, add coconut milk and stir constantly.

Taste for salt and add tamarind paste and mix.Serve hot with rice. Enjoy!

Red Chicken Curry Photos

by Pak101.com (few years ago!) / 598 views
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