Red Chicken Curry

    The longer you simmer this red curry the thicker the sauce will get but don't overcook the chicken. Serve over white rice.

    kate

    Queensland, Australia
    1 person made this

    Ingredients
    Serves: 4 

    • 2 tablespoons ghee
    • 2 medium onions, sliced
    • 1 red capsicum, diced
    • 4 cloves garlic, crushed
    • 2 teaspoon fresh grated ginger
    • 2 teaspoons cumin
    • 2 teaspoons coriander
    • 2 teaspoons sweet paprika
    • 1 teaspoon chilli powder
    • 1 tablespoon tomato paste
    • 1 (425g) tin tomatoes, crushed
    • 1 kg chicken thigh fillets
    • 2 cups chicken stock
    • 1/4 cup cream
    • 1 tablespoon tamarind concentrate
    • red food colouring (optional)

    Directions
    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Melt ghee in a saucepan then add onions, capsicum, garlic, ginger, cumin, coriander, paprika and chilli. Cook, stirring, until the onions are just browned.
    2. Add tomato paste, tomatoes and their juice, chicken thighs and chicken stock. Simmer covered 20 minutes or until chicken is done.
    3. Stir in cream, tamarind and optional food colouring. Simmer 15 minutes more until thickening.
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