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Chai Time: Parsi Red Chicken Curry

Chai Time: Parsi Red Chicken Curry

Chai Time is an ongoing series on Spicewalla’s IGTV featuring chef and Spicewalla founder Meherwan Irani cooking Indian dishes LIVE in his home and answering all your cooking qs. Check out the video for Parsi Red Chicken Curry here to learn some tips and tricks that only an Indian mom or aunt could teach you! Follow us on instagram to tune in live and join the conversation. 

To round out the curry trifecta, this Chai Time recipe is about a coastal coconut based curry as re-imagined by the Parsis (look 'em up - fascinating people). The red color comes from Kashmiri Chilli Powder, and toasted cinnamon, cardamon, and clove add a beautiful aromatic finish. 

Ingredients

For the chicken:
6-8 boneless skinless chicken breasts 
Pinch of Spicewalla Turmeric
Pinch of Spicewalla Kashmiri Chili Powder
Salt, to taste

For the curry:
Spicewalla Cinnamon Stick
3-4 pods of Spicewalla Cardamom
3-4 Spicewalla Cloves
1/2 Tbs Spicewalla Cumin Seed
1 Tbs Spicewalla Coriander Seed 
1.5 tsp Spicewalla White Sesame Seeds
1 Tbs Spicewalla Black Peppercorns
5-6 garlic cloves, peeled
1/4 cup ginger, peeled and diced
1 cup white onion, diced
1 Tbs Spicewalla Kashmiri Chili Powder, divided (regular chili powder is fine)
Âź cup vegetable oil
Spicewalla Sicilian Sea Salt, to taste.
2 cans crushed tomatoes 
1 can full fat coconut milk

Preparation

  1.  Preheat oven to 450*F
  2.  Sprinkle chicken breasts with turmeric, Kashmiri chili powder, and salt. Place on a baking sheet and bake for about 30 minutes or until internal temperature reaches 165*F.
  3.  In a heavy bottom pan toast the cinnamon stick, cardamom, cloves, cumin seed, coriander seed, sesame seeds and black peppercorns over high heat until fragrant. Set aside.
  4.  In a food processor, add garlic, ginger, onion, and toasted spices. Break up cinnamon sticks first for an easier grind. Add Kashmiri Chili Powder and blend until mixture forms a paste.
  5.  Heat oil in a large saucepot over medium-high heat. Add the masala to the hot pan. Turn heat down to medium and cook for 5-6 minutes. Beware, there will be some splatter. Add salt to taste.
  6.  Stir in tomatoes and simmer for about 5 minutes, until the color has started to darken. 
  7.  Add the coconut milk and stir in to incorporate.
  8.  Remove chicken from the oven, cut into 1” pieces and add to the curry, stirring to fully coat the chicken.
  9.  Serve with rice or enjoy by itself!

4 Comments

  • Thank you so much for following up, Kristi! We very much appreciate you sharing your personal experience and helpful tips. We’re thrilled to hear this has become one of your favorite curry recipes! Also to help clarify on the size of the tomato cans listed in the ingredients – this is 2 (14.5oz) cans of crushed tomatoes, or 1 (28oz) can. Thanks again and happy cooking!

    Spicewalla Team on
  • Another comment from me: If you are using chicken breasts DO NOT follow the instructions here for baking them. I suggest 350 for 20 min. If they are not done let them cook in the curry sauce after you cut them up.

    He is not very clear on the video about the tomato can size – he says it’s a pound and change to almost 3 lbs which doesn’t make sense. I use 28 oz. I think that is what he means – looks like it in the video.

    I love this recipe! One of my favorite curries! Thank you!

    Kristi on
  • This recipe is delicious! I recommend watching the video that is listed above. The printed one is good as is, but the video has A LOT of extra tips. Also watch your chicken to not overbake it, especially if you have smaller pieces of chicken, and you’re busy making the sauce at the same time. He talks about different meat/veg options too. He uses two smaller cans or one big 28 oz can of crushed tomatoes.

    Kristi Reed on
  • What size can for the crushed tomatoes?

    Vita hansmann on

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