Previously said that I received a Fabulous Giveaway Book of '50 great Curries of India' from Mrs.Reva of
Karasaaram for the Royal Feast Biryani Event(Thanks again Dear) & delighted to do a recipe from this book. Though its a Lent time till Easter and we don't spend much on Fooditems this period strictly avoiding all Non-Veg food preparation,making it as simple as possible, yet happy to post a Chicken Curry from that book. Its called Red Chicken Curry(A Parsee Preparation) since its done with less ingredients n needs less cooking time.
The Author Camila Punjabi says that this Mumbai Parsee homestyle Curry yields a bright red chicken Curry which has a Goan influence on this curry. The rich red colour is from the use of Good-quality Kashmiri Red Chillies and I tried this recipe with boneless Chicken and added a greenchilli (optional) as it needed in the last stage to make it spicy good. The crushed bayleaf added may luk like curry leaves in the clicks. Strict Vegetarians can try this recipe with baby potato, paneer, mushroom, capsicum, Cauliflower or soy chunks. Enjoy Easy homemade Curries and Enjoy Ur Meal!. Now to the Droolworthy Chicken recipe!.
Parsee Red Chicken Curry
Ingredients:
400 gms Boneless Chicken
3-4 Kasmiri Red chillies - soaked in warm water for 20 mins
2 cm sized ginger pieces
2-3 garlic cloves
2 medium sized onions - coarsely chopped
3 medium sized tomatoes - chopped fine or pulsed
1/4 tsp cumin seeds
3/4 tsp coriander seeds
1 cm sized cinnamon stick
1 bay leaf - crushed
1/4 tsp turmeric powder
1 tbsp oil
1/2 tsp or salt to taste
Directions:
1.Grind kashmiri red chillies,ginger,garlic,cinnamon,cumin and coriander seeds into a fine paste using 1 tbsp water. Add onions and tomatoes and grind it fine again and gather it.
2.Heat oil in a pressure pan and fry bay leaf for 30 secs, then the paste and saute well for abt 4-5 mins till oil separates on top.
3.Add chicken pieces and stir-fry for 2 mins.
4.Add 1 cup water and salt to taste and cover and cook upto 4 whistles.(or U can cook it on slow fire too for abt 20 mins - stirring it gently when needed). Turn off the flame. Leave it for 10 mins for the pressure to be released.
5.Open the lid and stir-cook for 2-3 mins on medium flame gently till water runs semi-dry.
6.Garnish with Coriander leaves and serve it hot with rice.
Tips:
U can add 1 1/4 tsp kashmiri red chilli powder for the curry if U r not able to go for the K.Red chillies.
Sending this recipe post to 'MidWeek Fiesta' Event hosted by Amy of Foodcorner
Karasaaram for the Royal Feast Biryani Event(Thanks again Dear) & delighted to do a recipe from this book. Though its a Lent time till Easter and we don't spend much on Fooditems this period strictly avoiding all Non-Veg food preparation,making it as simple as possible, yet happy to post a Chicken Curry from that book. Its called Red Chicken Curry(A Parsee Preparation) since its done with less ingredients n needs less cooking time.
The Author Camila Punjabi says that this Mumbai Parsee homestyle Curry yields a bright red chicken Curry which has a Goan influence on this curry. The rich red colour is from the use of Good-quality Kashmiri Red Chillies and I tried this recipe with boneless Chicken and added a greenchilli (optional) as it needed in the last stage to make it spicy good. The crushed bayleaf added may luk like curry leaves in the clicks. Strict Vegetarians can try this recipe with baby potato, paneer, mushroom, capsicum, Cauliflower or soy chunks. Enjoy Easy homemade Curries and Enjoy Ur Meal!. Now to the Droolworthy Chicken recipe!.
Parsee Red Chicken Curry
400 gms Boneless Chicken
3-4 Kasmiri Red chillies - soaked in warm water for 20 mins
2 cm sized ginger pieces
2-3 garlic cloves
2 medium sized onions - coarsely chopped
3 medium sized tomatoes - chopped fine or pulsed
1/4 tsp cumin seeds
3/4 tsp coriander seeds
1 cm sized cinnamon stick
1 bay leaf - crushed
1/4 tsp turmeric powder
1 tbsp oil
1/2 tsp or salt to taste
1.Grind kashmiri red chillies,ginger,garlic,cinnamon,cumin and coriander seeds into a fine paste using 1 tbsp water. Add onions and tomatoes and grind it fine again and gather it.
2.Heat oil in a pressure pan and fry bay leaf for 30 secs, then the paste and saute well for abt 4-5 mins till oil separates on top.
3.Add chicken pieces and stir-fry for 2 mins.
4.Add 1 cup water and salt to taste and cover and cook upto 4 whistles.(or U can cook it on slow fire too for abt 20 mins - stirring it gently when needed). Turn off the flame. Leave it for 10 mins for the pressure to be released.
5.Open the lid and stir-cook for 2-3 mins on medium flame gently till water runs semi-dry.
U can add 1 1/4 tsp kashmiri red chilli powder for the curry if U r not able to go for the K.Red chillies.
Sending this recipe post to 'MidWeek Fiesta' Event hosted by Amy of Foodcorner
15 comments:
Superb one..You can't resist Parsi food..This has come out so well dear.
wow...delicious n attractive chicken recipe dear....bookmarked..
A person lik me.. who never turn towards kitchen.. this is obviously gonna be a great tip... pics look yummyyy :D
colour was just attractive....iam sure this tastes awesome....
Maha
yummy delicious parsee red chicken
Though I'm a vegetarian, liked the pics
Simple superb,can't resist the flavors..We too have given up non veg items till Easter,will try after Easter!!
Cook in any recipe with Cilantro/Cumin as one of the main ingredients & rush it in my EP Series-Herbs n Spices
Erivum Puliyum
looks tasty dish
great curry love the curry must be hot with the chillis
This dish looks so tempting,feel like having some now:)
wow... chicken looks delicious... beautiful colour... will try this soon... thanks for sharing the recipe...
So mouthwatering and love the recipe!
delicious looking chicken curry.. nice colour
good one , one more day to go and then weekend and This is on the menu for sure :)
Bikram's
wow!!superb!!A mouthwatering dish...
Thanks a lot for introducing this yummy dish through Midweek Fiesta...
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