Parsee Red Chicken Curry

by Guy

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  • 10 Dried Kashmiri Chillies 
  • 1 Tbs Tamarind – soaked in 50 ml Water [or use a jar of Tamarind Paste]
  • 1 ½ Cups Desiccated Coconut 
  • 1 Tsp Kashmiri Chilli Powder [or a chilli powder of your choice!]
  • ½ Tsp Cumin Seeds 
  • 1 Tsp Coriander Seeds 
  • 1 Tsp Tahini [not a must]
  • 1 Clove 
  • 8 Peppercorns 
  • 2.5 cm Cinnamon Stick 
  • 5 Cardamom Pods – seeds only 
  • 1 Cm Fresh Ginger – peeled and  roughly chopped 
  • 6 Large Cloves of Garlic – peeled and  roughly chopped [your choice to use or not]
  • 1 Onion – roughly chopped 
  • 2 – 3 Tbs Vegetable Oil 
  • 8 – 10 Chicken Thighs – on the bone and skinned 
  • 400 Ml Tin of Coconut Milk 
  • 2 Tomatoes – chopped [I like to use 6 – 8 Cherry Tomatoes halved as they are sweeter]
  • ½ Tsp Garam Masala 
  • ½ Tsp Jaggery (or Soft Brown Sugar) 



  1. Soak the Kashmiri Chillies in a little water for 15 minutes and drain. 
  2. In a food processor mix the Kashmiri Chillies, Coconut, Kashmiri Chilli Powder, Cumin Seeds, Coriander Seeds, Tahini, Clove, Peppercorns, Cinnamon, Cardamom Seeds, Ginger, Onion, and Garlic and blend to a smooth paste, adding a little water if needed. 
  3. Heat the Oil and stir-fry the paste for 5 minutes. 
  4. Then add the Tomatoes and fry for another 5 minutes. 
  5. Add the Chicken pieces and fry for a further 5 minutes. 
  6. Add the Coconut Milk and simmer; stirring occasionally, until the Chicken is almost done, adding a splash of water from time to time, if needed. [Cover during cooking but stir from time to time to prevent sticking then, once the chicken is cooked, take the lid off and reduce the sauce to desired thickness] 
  7. Add the Tamarind Liquid, Garam Masala and Jaggery and serve. 

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