Easiest Way to Prepare Perfect Red chilli chicken curry

Red chilli chicken curry. Heat oil in large saucepan over medium-high heat. In a bowl add grinded paste, chicken, garam masala powder, kashmiri red chilli powder, cumin powder, red chilli powder, turmeric powder, salt, coriander powder, ginger garlic paste & mix well. In a pot add oil, cloves, black cardamom, bay leaf, marinated chicken & mix well.

Add more water and simmer covered till oil floats on top. Add another tablespoon of coconut milk and keep frying. Stir in cooked chicken, coconut milk, chickpeas and drained tomatoes. You can have Red chilli chicken curry using 12 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Red chilli chicken curry

1. You need 500 g of skin less chicken.
2. It's 20 g of red chillies.
3. It's 2 of normal size onins finely chopped.
4. It's 1/2 cup of curry leaves.
5. It's 1 tsp of jeera.
6. It's 1 tsp of haldi powder.
7. It's as per taste of salt.
8. It's 1 tsp of garam masala powder.
9. It's 1 tsp of daniya powder.
10. You need 4 tbsp of oil.
11. You need 2 tbsp of ginger garlic paste.
12. It's as needed of hara daniya.

Having a Red Thai Chicken Curry tonight, with some sweet chilli prawn crackers and washed down with Brain's Dark Ale. This Thai Red Chicken Curry is incredibly delicious, so easy to make with bite size chicken pieces, snow peas and simmered in a red curry and coconut milk sauce. My love for Thai food knows no bounds. Sprinkle in the turmeric and chilli.

Red chilli chicken curry instructions

1. Grind red chillies make fine paste keep a side..
2. Heat oil in a pan add jeera,when it splutters add curry leaves add onion fry it for 2 min add g g paste haldi powder now add red chilli paste.salt fry it for 5 min now add chicken mix it well cover the lid and cook in sim for 5 min now open the lid mix it and add some water mix well add daniya powder.garam masala powder mix well cook until tender the chicken switch off the flame and add hara daniya..
3. Serve with chapati,pulka,plain rice..

Add the chicken and garam masala. General recipe notes: Spiciness: Thai Red Curry is not supposed to be crazy spicy but it has a nice tingle to it. Sauce thickness varies drastically between restaurants - at some it is almost watery, at others it is really thick and seems to be made with coconut cream. I like mine in between - a sauce that is pourable but with a gravy like consistency. Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.