Indian Red Chicken Curry

    1 hour

    This curry is easy to make and hot and spicy. It has a thin gravy and is the right consistency to eat with rice.

    20 people made this

    Serves: 4 

    • 6 cloves garlic
    • 2 teaspoons ginger, crushed
    • 2 large tomatoes
    • 1 tablespoon tomato paste
    • 1 teaspoon cumin seeds or powder
    • 4 tablespoons oil
    • 3 onions, diced
    • 4 teaspoons Kashmiri style chilli powder
    • 1/4 cup (60ml) water
    • 3 teaspoons coriander powder
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon garam masala powder
    • 1kg chicken fillets, diced
    • 1 teaspoon salt
    • 1 teaspoon white vinegar
    • 3 cups (750ml) water or chicken stock

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Puree garlic, ginger, tomato, tomato paste and cumin seeds in a blender.
    2. Heat the oil in a saucepan and fry onions until lightly coloured then add the chilli powder. Count to 5 then add 1/4 cup of water and stir well.
    3. Bring to the boil. Add the coriander and turmeric powders then stir continuously for a minute.
    4. Add the garam masala powder and sprinkle with a bit of water. Stir well and saute for 1 minute.
    5. Add the chicken and salt then saute the chicken in the spices for 4 minutes stirring so that the spices do not stick to the saucepan.
    6. After 3 minutes add the tomato mixture and stir.
    7. After 2-3 minutes add 3 cups of water or chicken stock and leave to cook until done.
    8. Add the vinegar and simmer for 1 minute. Serve with rice.

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    Reviews in English (1)


    Very tasty and easy dish. I used chicken thighs.  -  09 May 2014