Red Chicken Curry

  • Total: 1 hr 10 min
  • Prep: 30 min
  • Cook: 40 min
  • Yield: 6 servings
Share This Recipe


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


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

Garam Masala:

2 tablespoons coriander seeds

2 tablespoons cumin seeds

2 tablespoons cardamom seeds

2 tablespoons black peppercorns

1 cinnamon stick, cut into pieces

1 teaspoon whole cloves

1 teaspoon grated nutmeg


  1. 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.

Garam Masala:

  1. 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.