Tuesday, 27 May 2014

Parsee Red Chicken Curry


This recipe is from Camellia Punjabi's 50 Great curries of India , and lives up to it's name - It's seriously RED in color.

1 Chicken - 800 grams
10 Dried Red Kashmiri Chilies.
1 Tablespoon Tamarind Pulp.
1 1/4 Cups Grated Coconut.
1/2 Teaspoon Cumin Seeds.
1 Teaspoon Coriander Seeds.
1 Teaspoon Sesame Seeds.
4 Cloves.
6 Peppercorn.
1" Cinnamon Stick.
1 1/2 " Ginger.
6 Large Cloves Garlic.
3/4 Cups Coarsely Chopped Onion.
65 Ml Oil.
1 Teaspoon Kashmiri Chili Powder ( Color )
2 Tomatoes Finely Chopped.
1/2 Teaspoon Garam Masala
1/2 Teaspoon Sugar
Soak chilies in hot water for 15 minutes.
Extract milk from 1 cup coconut - 500 -600 Ml ( or use packet )
Put chilies , remaining coconut all the spice ginger , garlic and onions in a food processor and make a fine paste.
Heat oil , add the paste , cook 10 minutes till oil separates  and add chicken.Fry another 10 minutes , then add salt and tomatoes , cook covered till nearly done.
Now add the coconut milk , tamarind paste , red chili powder and sugar.Cook till you get the desired gravy.Adjust flavors.
I made mine much spicier and it came out delicious .
The color freaked me out !

Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

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