Mar 18, 2012

Red Chilli Paste Chicken Curry

Red Chilli Paste Chicken Curry

A tasty chicken curry, goes well with Rice / Rotis / Brown bread / Wholewheat bread / Pulao

Serves: 3


For red chilli paste:

12 dried red chillies

2 tablespoon vinegar

12 garlic cloves

1 well ripe tomato, chopped

½ - inch ginger, chopped

½ teaspoon jeera (cumin seeds)

½ teaspoon salt (or to taste)


Wipe each dried red chilli with a soft kitchen towel. Soak dried red chillies with vinegar for 2 hours.

Transfer all the ingredients in a mixer bowl and make a smooth paste (without adding water). Keep aside.

For the chicken:

500 g chicken, cut into medium pieces

½ teaspoon turmeric powder

½ teaspoon salt

Wash and clean chicken pieces. Drain out water completely. In a wide bowl, marinate chicken pieces with turmeric powder and salt. Cover and keep aside for half an hour.

For the curry:

1 tablespoon oil

1 onion, finely sliced

6 curry leaves

Red chilli paste

Marinated chicken pieces

Salt to taste

1 cup (200 ml) water

1 teaspoon chopped coriander leaves


In a wide pan, heat oil on a medium heat. Add finely sliced onion and fry on a medium to low heat for 5 – 8 minutes until golden color and crisp.

Add curry leaves and fry well.

Add red chilli paste and stir well on a low heat for 5 minutes or until the raw smell goes and thickens.

Add marinated chicken pieces, 1 cup water (200 ml), and adjust salt to taste (or ¼ - ½ teaspoon). Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 25 – 35 minutes or until done / chicken pieces softens / red color gravy thickens.

Sprinkle chopped coriander leaves and serve with rice / pulao / rotis / rumali roti


Shobha said...

Yummy spicy chicken curry..

Unknown said...

My husband says he hates coconut (in anything) and this curry was a compromise. I have been making this regularly for over a year now and absolutely love it!

Unknown said...

I found this recipe when looking for a curry that does not have coconut, as my husband thinks he doesn't like it. Have been making it now for over a year and we all love it. Thanks.