Red Chicken Curry

It is hard to replicate a dish that a mother, grandma or mather in law cooked but hasn't left written instruction. But by trying and trying many of us can achieve a desired results. And here we are…. one of my favorite chicken curry recipes… This thin gravy curry dish has a bright red color thanks to combination of red chili powder and tomatoes. It is easy to make and tastes delicious with rice.

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Serves 4

  • 2 lb skinless chicken pieces
  • 2 medium onion, finely chopped
  • 3 medium tomatoes
  • 2-5 tbsp garlic paste
  • 2 tbsp ginger paste
  • 1-2 green chilies
  • 1 tbsp cumin powder
  • 4 tsp Kasmiri chili powder
  • 2 tsp coriander powder
  • 1 tsp turmeric powder
  • ½ tsp garam masala
  • 1 tsp salt or to taste
  • 1 tsp lemon juice
  • 4 tbsp oil

How to make Red Chicken Curry:

  1. Wash the chicken and cut into pieces.
  2. Purée tomatoes with ½ -1 cup water in a blender. Keep aside.
  3. Heat the oil in the pan. Add cumin seeds. Let is sizzle for few seconds. Add choppped onions. Stir fry on medium heat for 2 minutes. Add garlic and ginger paste and cook for 7 minutes or until onions are golden brown.
  4. Add chili powder. Mix it. Then add ¼ cup water. Stir well and bring the mixture to the boil.
  5. Add coriander powder, turmeric powder. Add garam masala and some water if mixture started sticking. Stir well and saute for 1 minute on low heat.
  6. Add the chicken, salt an sauté chicken for 5-7 minutes stiring ocasionally so it will not stick to the pan.
  7. Add the puréed tomatoes and cook for 2-3 minutes. Then add 3 cups of water or chicken stock and leave to cook on medium heat for 10 minutes or until done.
  8. When done, add 1 tbsp lemon juice and let it simmer for 1 minute. Serve hot with rice.

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