Recipe Description
Red Chicken Curry is a deliciously spicy dish featuring tender chicken simmered in a rich, aromatic red curry sauce. The combination of fresh spices and a creamy base creates a satisfying and flavorful meal. Perfect to serve with steamed rice, naan, or roti, this curry will bring a taste of tradition and warmth to your dinner table.
Serving Details
- Servings: 4 servings
- Course: Main Course
- Cuisine: Indian
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 25g
- Carbohydrates: 12g
- Fat: 20g
- Sodium: 400mg
Ingredients
- 500g chicken, cut into pieces
- 2 medium onions, finely chopped
- 2 tablespoons ginger-garlic paste
- 3 tomatoes, chopped
- 2 tablespoons red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 cup coconut milk
- 2 tablespoons cooking oil
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
- 1-2 green chilies, slit (optional for extra spice)
Instructions
Step 1: Sauté the Onions and Ginger-Garlic Paste
- Heat oil in a large pan over medium heat. Add chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook for 1-2 minutes until aromatic.
Step 2: Cook the Chicken
- Add chicken pieces to the pan and cook until browned on all sides.
- Stir in chopped tomatoes and cook until softened.
Step 3: Add the Spices
- Mix in red chili powder, turmeric powder, cumin powder, coriander powder, and salt.
- Cook the mixture for 5-6 minutes until the oil begins to separate from the spices.
Step 4: Simmer with Coconut Milk
- Add coconut milk and stir well. Reduce heat to low and simmer for 20-25 minutes, allowing the chicken to absorb the flavors and the curry to thicken.
Step 5: Garnish and Serve
- Sprinkle garam masala and fresh coriander leaves over the curry. Serve hot with rice or naan.
FAQs
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used. Just make sure to adjust the cooking time slightly to avoid overcooking the chicken.
Can I make Red Chicken Curry without coconut milk?
Yes, you can substitute coconut milk with regular cream or tomato puree for a different texture and flavor, though it will alter the taste slightly.
Can I make this curry spicier?
To make it spicier, add more red chili powder or green chilies to the curry. Adjust to your taste preferences.
