Parsee Red Chicken Curry

Name: Parsee Red Chicken Curry
Ingredients: 10 -15 kashmiri chilies (or fresh red chilies); 2 1/2 cups coconut milk; 1/2 teaspoon cumin seed; 1 teaspoon coriander seed; 1 teaspoon sesame seeds; 3 cloves; 6 peppercorns; 1 inch cinnamon stick; 3 cardamoms (black is preferred); 1/2 inch piece fresh ginger, peeled and chopped; 4 garlic cloves, finely chopped; 3/4 cup red onion, coarsely chopped; 1/3 cup oil; 1 1/2 - 2 lbs chicken, cup into pieces (with or without bone); 2 tomatoes, finely chopped; 1 teaspoon rice vinegar; salt; 1/2 teaspoon garam masala

18 ingredients

8 steps

Ingredients

10 -15 kashmiri chilies (or fresh red chilies)
2 1/2 cups coconut milk
1/2 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon sesame seeds
3 cloves
6 peppercorns
1 inch cinnamon stick
3 cardamoms (black is preferred)
1/2 inch piece fresh ginger, peeled and chopped
4 garlic cloves, finely chopped
3/4 cup red onion, coarsely chopped
1/3 cup oil
1 1/2 - 2 lbs chicken, cup into pieces (with or without bone)
2 tomatoes, finely chopped
1 teaspoon rice vinegar
salt
1/2 teaspoon garam masala

Directions

1

If you have Kashiri chilies, soak them in water for 15 minutes.
2

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.
3

Heat oil in pot. When hot add spice paste and fry with cinnamon stick for 5 minutes.
4

Add the chicken and fry for 5 minutes. (remove cinnamon stick).
5

Add tomatoes and 1 teaspoon salt. Fry 5 more minutes.
6

Add coconut milk and simmer until chicken is almost done.
7

Add vinegar and masala.
8

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.