Spicy Red Chicken Curry Recipe

100 mins
Serves 4
https://www.yummytummyaarthi.com/spicy-indian-red-chicken-curry-recipe/

Directions

  1. 1Marinate chicken with all marination ingredients for 30 minutes.
  2. 2Marinate chicken with all marination ingredients for 30 minutes.
  3. 3Marinate chicken with all marination ingredients for 30 minutes.
  4. 4Blend chillies and garlic into a smooth puree.
  5. 5Blend chillies and garlic into a smooth puree.
  6. 6Blend chillies and garlic into a smooth puree.
  7. 7Saute onions in hot oil until golden brown.
  8. 8Saute onions in hot oil until golden brown.
  9. 9Saute onions in hot oil until golden brown.
  10. 10Add marinated chicken and saute on high heat for 5 minutes.
  11. 11Add marinated chicken and saute on high heat for 5 minutes.
  12. 12Add marinated chicken and saute on high heat for 5 minutes.
  13. 13Cover and cook on low heat for 25-30 minutes, stirring occasionally.
  14. 14Cover and cook on low heat for 25-30 minutes, stirring occasionally.
  15. 15Cover and cook on low heat for 25-30 minutes, stirring occasionally.
  16. 16Increase heat and cook until chicken is seared and oil separates (10-15 minutes).
  17. 17Increase heat and cook until chicken is seared and oil separates (10-15 minutes).
  18. 18Increase heat and cook until chicken is seared and oil separates (10-15 minutes).
  19. 19Add chilli-garlic puree and saute for 10 minutes until raw smell disappears.
  20. 20Add chilli-garlic puree and saute for 10 minutes until raw smell disappears.
  21. 21Add chilli-garlic puree and saute for 10 minutes until raw smell disappears.
  22. 22Add water and simmer until oil floats on top.
  23. 23Add water and simmer until oil floats on top.
  24. 24Add water and simmer until oil floats on top.
  25. 25Stir in coriander leaves.
  26. 26Stir in coriander leaves.
  27. 27Stir in coriander leaves.
  28. 28Serve.
  29. 29Serve.
  30. 30Serve.

Ingredients

  • 500 grams Chicken
  • 500 grams Chicken
  • 500 grams Chicken
  • 4 tbsp Oil
  • 4 tbsp Oil
  • 4 tbsp Oil
  • 2 large Onions, sliced thinly
  • 2 large Onions, sliced thinly
  • 2 large Onions, sliced thinly
  • 1 handful Coriander leaves, finely chopped
  • 1 handful Coriander leaves, finely chopped
  • 1 handful Coriander leaves, finely chopped
  • 1 tbsp Garam Masala Powder
  • 1 tbsp Garam Masala Powder
  • 1 tbsp Garam Masala Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Turmeric Powder / Manjal Podi
  • 1 tsp Turmeric Powder / Manjal Podi
  • 1 tsp Turmeric Powder / Manjal Podi
  • 2 tsp Cumin Powder / Jeera Podi
  • 2 tsp Cumin Powder / Jeera Podi
  • 2 tsp Cumin Powder / Jeera Podi
  • 1 tbsp Ginger Garlic Paste
  • 1 tbsp Ginger Garlic Paste
  • 1 tbsp Ginger Garlic Paste
  • 1 cup Curd / Yogurt
  • 1 cup Curd / Yogurt
  • 1 cup Curd / Yogurt
  • 1 Salt
  • 1 Salt
  • 1 Salt
  • 10 Dry Kashmiri Red Chillies
  • 10 Dry Kashmiri Red Chillies
  • 10 Dry Kashmiri Red Chillies
  • 6 cloves Garlic
  • 6 cloves Garlic
  • 6 cloves Garlic

Equipment

bowlblenderkadai (wok)pan

Tips

  • Use Kashmiri chilli for color and less spiciness
  • Marinate chicken for at least 30 minutes
  • Saute garlic until raw smell is gone
  • Add coconut cream for less spiciness