Authentic Red Chicken Curry

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Authentic Red Chicken Curry

Authentic Red Chicken Curry

This is a very easy and quick dish to make when you fancy a quick curry, once the marinading is done. To me, this Authentic Red Chicken Curry tastes just as good as any decent madras and the idea was given to me by the same friend who shared the Authentic chicken curry with me.  I loved that one and it was really popular with all my friends and family, so I am sure you will love this one too.

My children and my good friends all love a good curry, and this is why I promised them I will find the best curries I can and put them on my blog for them, and when they need to cook one they will find them all here!

Of course, if and when I have a recipe shared with me or I am inspired by something good,  I will certainly name them and give them the credit. I have three favourite curry gurus and they make fantastic curries. So from time to time I need to cook their dishes and put it here in my blog, with their permission of course. Most of the cooking I offer are my day-to-day dishes, or things I am really familiar with, but the best curries are sometimes a little bit of my league, but I am learning, as I love a good curry! I love learning how to make them with the help of the best cooks and chefs, or from  talented friends.

So let’s see how this is made and it’s up to you to tell me what you really think – please feel free to leave me a comment:

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Authentic Red Chicken Curry
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Course
Cuisine Curry
Prep Time 20 minutes
Cook Time 1 hours
Passive Time 12 hrs
Servings
portions
Ingredients
For the paste:
For the marinade/cooking
Course Main Course
Cuisine Curry
Prep Time 20 minutes
Cook Time 1 hours
Passive Time 12 hrs
Servings
portions
Ingredients
For the paste:
For the marinade/cooking
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Marinade the chicken pieces with the ginger and garlic & put in a large plastic bag, then keep in the fridge over night. The next day, heat up the oil and then fry the chicken pieces until they are brown, then set aside.
  2. Meanwhile, in a food grinder, add all the ingredients to make the paste and blitz well. Add 2 tablespoons from the stock if the sauce is too thick and bliss again.
  3. In the same pan that you cooked the chicken, scoop out the paste and fry until you see the oil has risen to the top. Keep an eye on the sauce so it must not burn.
  4. Add the chicken to the paste and keep tossing for at least 2 mins, then add the chicken stock and the tomato puree. Mix well, then cook for at least 30mins on a low heat or until you see the oil has risen to the top.
  5. Turn the heat off, garnish with lime and sliced chillies and chopped coriander. Serve with nice fluffy rice.
Recipe Notes

You can add one cup of cooked spinach to this dish if you like.

I have shown two pictures with and without, as you can see.

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