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 – 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.