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 ….
- Clean the chicken and marinate with half of the turmeric powder and 1 tsp of oil for 30 minutes.
- Peel the potatoes and cut them in bog cubes. Wash them well, drain and keep aside.
- 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.
- 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.
- Add ginger paste, garlic paste and sauté well.
- Next add marinated chicken and stir for 3-4 minutes.
- Next add chopped tomatoes. Fry till the tomatoes become mushy and mix with the onion.
- 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.
- Next add the yogurt and garam masala powder. Sauté till oil separates.
- Now add tomato ketchup and soya sauce. Mix well.
- Adjust salt. Cover and cook till potatoes and chicken pieces are done adding a little water (about ½ cup) for 7-8 minutes.
- Remove the cover and add the fried onion. Mix well and cook for another 3-4 minutes.
- Remove from heat and let it rest for 5-10 minutes.
- 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.