Monday, February 28, 2011

Parsi Red Chicken Curry

Hey, want to have something fiery and hot !!! I am a person who loves spicy food. Parsi red chicken curry , you can make it as spicy as you want. It has a lovely red color. Don't be shocked by seeing the number of red chillies used in this dish. You can reduce the numbers to satisfy your spice levels. The red chillies are de - seeded  to reduce the hotness. It will go well with pulao or fried rice. After moving to the U.S this was the first dish I made when I had some guests. It was a big hit. It has become 'A' favorite. Whenever I make fried rice he force me to prepare this dish. I am a person who wants to try different dishes. But during his b'day I couldn't reject his request and made it. I could see a big smile on his face. 

Let me warn you this ain't for the faint hearted !!!!

Recipe Source : My Mom


Chicken - 1 kg


25 small de - seeded kashmiri chillies
25 gms cashew nuts, soaked,
8 cloves garlic
1 small piece ginger
1 tsp jeera

Apply half the ground paste on the meat with 1 1/2 tsp salt and keep for 1 hour.

Fry : 4 onions chopped finely (Here onions are very big so I used 2)
3 tomatoes chopped
2 Tsp tomato sauce
1 tsp sugar

Method :

Heat oil. Fry onion till brown. Add remainder of the ground paste and saute well. Now add the tomatoes and saute. Add the meat and cook. When 3/4 th cooked, add the tomato sauce and simmer. When cooked add the sugar and mix and set down. 


  1. interesting recipe... I'm sure it was yummy.

  2. i love this parsee curry too, made them few weeks back and loves it too. Although mine is a bit different.