Skip to main content

FREE SHIPPING on all orders over $49

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. 


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)
ÂĽ cup vegetable oil
Spicewalla Sicilian Sea Salt, to taste.
2 cans crushed tomatoes 
1 can full fat coconut milk


  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!


  • 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

Add a Comment

Please note, comments must be approved before they are published

left arrow Veggie Pakoras with Green Chutney and Sweet Yogurt Pescado Verde Shrimp Ceviche left arrow