Spicy Red chicken curry

Preparation Time : 20 min Cooking Time : 30 min Serves : 4

Red chicken curry is a spicy curry to serve as a side dish for rice, Biryani or roti’s. It is a colorful dish that combines aromatic classic mix of spices and dry chilies makes the curry colourful. A simple curry which gives an authentic taste and flavorful¬†aroma. A coconut less curry :)¬†

Recipe to try –

Chicken Seek kebab

Fish masala curry


Chicken – 750 gm

Turmeric – 1/4 tsp

Onion – 1 small chopped

Salt to taste

Oil/ghee – 2 tbs

Fresh lemon juice – 1/2 tsp

Coriander – small bunch chopped

To Grind –


Kashmir chilies – 5 -6 no’s

Dry short chilies – 5 no’s (optional)

Curry leaves – 5 leaves

Garlic – 1 whole about 10 pods

Ginger – 1 1/2 inch chopped roughly

Pepper – 1/2 tsp

Fennel seeds – 1/2 tsp

Cumin – 1/2 tsp

Clove – 6 no’s

Cinnamon – 1 or 2 small sticks




Rinse chicken in water for 2 to 3 times, drain the water in it and set aside.

Heat oil or ghee in a cooker pan, when it is hot add chopped onion, fry until it turns to translucent, add cleaned chicken into it, add salt and turmeric,

fry until the water in the chicken gets absorbed completely within it, it takes 5 – 10 min to done,


Meanwhile add all the ingredients to grind to a mixer jar, make a dry mixture without adding water, once all the ingredients gets powdered then add enough water to grind blend it to a fine paste.


Ensure the water in the chicken get absorbed, then add grounded masala paste into it, mix, fry for 5 min, then add 1 cup of water.


Cook covered until done, cook in a medium flame, keep sauteing in between, before it done.


Once the chicken is done, bring the curry to thick in consistency (not watery, boil until the gravy thickens. Once done remove from the flame, add/squeeze fresh lemon juice and garnish it with fresh coriander.


Serve hot as aside dish for rice, Biryani or roti’s.


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