March 9, 2010

Chicken Red Curry

Chicken Red Curry is my own invention and it is not Thai style.This was one of the dish made for his birthday dinner party.I made all the non veg dishes with pepper and wanted to make something different. I did not have much time. Left from work at 5 and party was at 7.So came up with this dish and it turned out well.Try this one and lemme know. This dish is a Chicken semi gravy and tastes great with naan, paratha.

Chicken Curry


Chicken - 1 lb
Onion - 2 no
Tomato - 2 no
Ginger Garlic paste - 2 tsp
Chilly Powder - 1 1/2 tsp
Garam Masala - 1/2 tsp
Butter - 1/2 tsp
Fennel seeds - 1/2 tsp
Red food color - pinch
Cinnamon - 2 no
Coriander leaves
Curry leaves
Cardamon - 3 no
Salt for taste
Oil - 3 tsp


  • Wash and cut chicken into small pieces.
  • Heat 2 tsp oil add chopped onion and saute well until it turns translucent.
  • Add ginger garlic paste and cook until raw smell is gone.
  • Add chopped tomatoes and smash well.
  • Add chilly powder, garam masala, salt and saute until oil separates.
  • Allow the mixture to cool. Grind the contents in a blender into a coarse paste.
  • Heat 1 tsp oil, add cinnamon, fennel seeds, cardamom in low flame.
  • Add the ground mixture, chicken and mix well.
  • Mix food color in drops of water and add it to the gravy.
  • Add butter and saute well in medium flame.
  • Once the chicken is cooked Garnish with coriander and curry leaves and Serve hot.



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