Red Chicken Curry

TOTAL TIME: 1 hr 10 min
Prep: 30 min
Inactive Prep: --
Cook: 40 min
YIELD: 6 servings


  • 1 tablespoon Garam Masala, recipe follows
  • 2 teaspoons turmeric
  • 3 teaspoons red chile powder
  • 2 tablespoons paprika
  • 1 large chicken fryer, about 4 pounds, cut into 10 pieces
  • 1/4 cup vegetable oil
  • 2 cups chopped onions
  • Salt
  • Freshly ground black pepper
  • 2 teaspoons chopped garlic
  • 1 cup chopped fresh tomatoes, peeled, seeded and chopped
  • 2 teaspoons grated fresh ginger
  • 3 cups chicken stock
    • recipe tools


      In a small bowl, combine the Garam Masala, turmeric, chili powder, and paprika. Mix well. Season the chicken with salt and the above spice blend. Set aside. In a large saute pan, over medium heat. Add the oil. When the oil is hot, add the chicken and brown for about 3 to 4 minutes on each side. Remove and set aside. Add the onions to the pan. Season with salt and pepper. Saute for 4 minutes or until soft. Add the garlic, tomatoes and ginger. Continue to saute for 1 minute. Add the chicken stock and reserved chicken pieces. Bring the liquid to a boil. Cover, reduce the heat to medium-low and simmer for about 25 to 30 minutes or until the chicken is tender. Remove from the heat and serve with rice.

      In a saute pan, over medium heat, add everything except for the nutmeg. Toast until dark, about 12 minutes, shaking the pan, often. Remove and cool. Grind the spices in a spice mill or coffee grinder into a powder. Remove and stir in the nutmeg.

      Yield: about 1/2 cup


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