Parsee Red Chicken Curry Recipes

THAI RED CHICKEN CURRY

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
• Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

THAI RED CHICKEN CURRY WITH PINEAPPLE

Steps:

• Heat oil in a wok over medium heat. Add curry paste, fish sauce, lemongrass, and ginger and cook and stir to release the oils, about 30 seconds. Add chicken, stir to coat, and cook until browned and no longer pink in the center, 5 to 7 minutes. Stir in bell peppers and onions and cook for 1 minute. Add coconut milk and pineapple; simmer until sauce thickens, 15 to 20 minutes.
• Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Taste and adjust seasonings in curry before serving over cooked rice.

PARSEE RED CHICKEN CURRY

Steps:

• If you have Kashiri chilies, soak them in water for 15 minutes.
• Combine cumin, coriander and sesame seeds, cloves, peppercorns, cardamoms, ginger, garlic, onions and chopped chilies in a blender or food processor. Puree to a smooth paste, add a little bit of water if necessary.
• Heat oil in pot. When hot add spice paste and fry with cinnamon stick for 5 minutes.
• Add the chicken and fry for 5 minutes. (remove cinnamon stick).
• Add tomatoes and 1 teaspoon salt. Fry 5 more minutes.
• Add coconut milk and simmer until chicken is almost done.
• Add vinegar and masala.
• Taste for salt. If it is too spicy add some peeled cubed of potato. The sauce can be diluted with 1/2 - 3/4 cup water.

RED CHICKEN CURRY

Steps:

• To make the paste, grind and mash all the ingredients together in a mortar until a thick, red paste is formed.
• To make the curry, first heat the wok until very hot and add the coconut cream until it begins to boil. Then, add the chicken and curry paste and fry together for a few minutes. Next, add the coconut milk, fish sauce and baby eggplant along with the fresh chilies and simmer for 10 minutes. Remove from the heat and serve with steamed rice.

SYLET RED CHICKEN CURRY

Steps:

• Puree the garlic, ginger, tomatoes, cumin, with the tomato puree in a blender.
• In a large pan heat the oil and fry the onions till soft. Add the chili powder and 1/4 cup of water, stir and bring to the boil.
• Add the coriander and turmeric cook for 1 min, add the garam masala, cook 1 minute Add a little water if the paste becomes too thick.
• Add the chicken and a little salt, fry for 3 minutes.
• Add the tomato mixture, cook for 2 minutes.
• Add 3 cups of water and the stock cube, cook till meat falls from the bones.
• Add the vinegar, stir and serve.

RED CURRY CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Whisk the coconut milk, curry paste, and fish sauce together in a 9-by-13-inch baking dish; add the onion, lemongrass, garlic, and ginger. Lightly season the chicken and add it to the baking dish, turning to coat in the sauce, then arranging it skin-side-up.
• Bake the chicken, basting occasionally with the sauce, until lightly browned on top and cooked through (an instant read thermometer inserted into the center of a breast registers 160 degrees F), 50 to 55 minutes. Sprinkle with the cilantro and basil and serve with lime wedges on the side. Serve with cooked rice or crusty bread to soak up the sauce.