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    You are in: Home / Recipes / Parsee Red Chicken Curry Recipe
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    Parsee Red Chicken Curry

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    996676's Note:

    Yummy and Fast sauce. It can be as spicy as you like this recipe has some kick. Use more seeds for more spice. If you can get dried Kashmiri-style chiles your sauce will be more authentic and red. The dish can be stored in the fridage for 4-6 days. It can be frozen as well. I always freeze the leftover sauce to use in a jam in the future.

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    1. 1
      If you have Kashiri chilies, soak them in water for 15 minutes.
    2. 2
      Combine cumin, coriander and sesame seeds, cloves, peppercorns, cardamoms, ginger, garlic, onions and chopped chilies in a blender or food processor. Puree to a smooth paste, add a little bit of water if necessary.
    3. 3
      Heat oil in pot. When hot add spice paste and fry with cinnamon stick for 5 minutes.
    4. 4
      Add the chicken and fry for 5 minutes. (remove cinnamon stick).
    5. 5
      Add tomatoes and 1 teaspoon salt. Fry 5 more minutes.
    6. 6
      Add coconut milk and simmer until chicken is almost done.
    7. 7
      Add vinegar and masala.
    8. 8
      Taste for salt. If it is too spicy add some peeled cubed of potato. The sauce can be diluted with 1/2 - 3/4 cup water.

    Ratings & Reviews:


    Nutritional Facts for Parsee Red Chicken Curry

    Serving Size: 1 (285 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 515.2
    Calories from Fat 403
    Total Fat 44.7 g
    Saturated Fat 23.9 g
    Cholesterol 51.7 mg
    Sodium 113.4 mg
    Total Carbohydrate 14.9 g
    Dietary Fiber 3.7 g
    Sugars 9.5 g
    Protein 16.9 g

    The following items or measurements are not included:

    kashmiri chilies



    fresh ginger

    rice vinegar

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