Spicy Red Chicken Curry

This Spicy Red Chicken Curry is an extension of Chicken Kasha. Here I have used Kashmir red chillie powder for nice red colour and soya sauce for a distinct tangy and salty flavor. This recipe is outcome of so many trial and errors of making Chicken Kasha.

Last time when I cooked this Spicy Red Chicken Curry, it turned out so well that I thought of sharing the recipe with you. You can say it is a fusion Chicken Curry recipe where I have used Indian spices with Chinese ingredients. The flavor and colour of the curry was so good that I could not stop myself from sharing this recipe with you. Here goes the recipe ….


  • 500 gms Chicken – (Small Cut with Bone)
  • 2 Potato – Big (Cut into cubes)
  • 1 cup Onions – (Thinly Sliced)
  • 2 Tbsps Yogurt
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • ½ cup Tomato – (Chopped)
  • ½ tsp Turmeric Powder
  • ½ tsp Kashmiri Red Chilli Powder
  • ½ tsp Red Chilli Powder
  • 2 Tbsps Tomato Ketchup
  • 1 tsp Soya Sauce
  • ½ tsp Garam Masala Powder
  • 4 – 5 Tbsps Mustard Oil
  • 1 tsp Sugar
  • to taste Salt – According


  1. Clean the chicken and marinate with half of the turmeric powder and 1 tsp of oil for 30 minutes.
  2. Peel the potatoes and cut them in bog cubes. Wash them well, drain and keep aside.
  3. Meanwhile chop onion. Heat oil in a kadai or wok and fry half of the onion till it turns into golden brown. Take out all fried onions and keep aside.
  4. Now fry the potatoes when the potatoes become golden in colour add rest of the chopped onions and fry till the onions turn pink in colour.
  5. Add ginger paste, garlic paste and sauté well.
  6. Next add marinated chicken and stir for 3-4 minutes.
  7. Next add chopped tomatoes. Fry till the tomatoes become mushy and mix with the onion.
  8. Dissolve sugar, rest of the turmeric powder, Kashmiri chillie powder and red chilli powder with a little water. Pour in this mixture in the kadai. Stir for couple of minutes. This will give the gravy a nice red colour.
  9. Next add the yogurt and garam masala powder. Sauté till oil separates.
  10. Now add tomato ketchup and soya sauce. Mix well.
  11. Adjust salt. Cover and cook till potatoes and chicken pieces are done adding a little water (about ½ cup) for 7-8 minutes.
  12. Remove the cover and add the fried onion. Mix well and cook for another 3-4 minutes.
  13. Remove from heat and let it rest for 5-10 minutes.
  14. Garnish with chopped coriander and green chillies and serve with roti / fulka.


~ It is advised to keep the chicken pieces small as this curry is cooked adding almost no water.

~ I have used mustard oil because it gives a nice pungent flavor to the curry but it can be cooked with any other oils too.

~ I secret behind this red colour of the curry is slow cooking and continuous sautéing of the masala. So you have to be really patient to get this colour.

~ I have used soya sauce because it gives a dark colour and salty flavor to the gravy. You have to be very careful while adjusting salt to the curry.


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