Red Chicken Curry

Red Chicken Curry is a meal cooked with basic pastes consisting of red and green chilli peppers. If you like hot food, this one is a fiery hot sauce.

It can be very enjoyable during the cold season as it will warm you up to beat the cold. If you prefer a milder sauce, you can reduce the number of chillies used.

Chicken will provide you with high quality proteins which are essential for muscle repair and overall health. Chicken is an excellent source of lean protein which is essential for muscle growth.

Skinless chicken breast is low in fat and calories which makes it a hearty healthy choice for a meal. Chicken ca be prepared in various ways and is a staple food in many culinary traditions which makes it easy to incorporate into a balanced diet.

Chicken provides important nutrients such as vitamin B, which supports energy metabolism and brain health. Minerals such as phosphorus and selenium contribute to bone health and antioxidant defense.

The chicken flavors can be adapted to make different dietary needs and preferences, such as low-fat and gluten free meals. The spices used like cumin and coriander have anti-inflammatory and antioxidant properties.

The rich flavors in the food will make it more enjoyable and satisfying. Also read the following Chicken Jalfrezi to get more exiting ideas on chicken recipes.

Ingredients For Making Red Chicken Curry

6 chicken breast fillets, skinned and cut into bite-sized pieces

125 ml chicken stock

4 tbsp. olive oil

2 garlic cloves, crushed

400 ml coconut milk

2 tbsp. fish sauce

Kaffir lime leaves

Red chillies sliced

Coriander chopped for garnishing

Red Curry Paste

6 dried red chillies, seeded and chopped

2 cm ginger root, peeled and sliced

3 stalks lemon grass, chopped

1 garlic clove, peeled

1 tsp. ground coriander

2 tsp. shrimp paste

1 kaffir lime leaf, chopped

1 tsp. ground cumin

1 tbsp. chopped fresh coriander

1 tsp. salt

1 tsp. black pepper

How To Prepare Red Chicken Curry

1. To make the curry paste, place all the ingredients in a food processor or blender and process until smooth.
2. Heat the oil in a heavy pan, add the garlic and cook for 1 minute or until it turns golden.
3. Stir in the curry and cook for 10 seconds then add the coconut milk, stirring constantly, the mixture will start to look curdled at this stage.
4. Add the chicken pieces and turn in the sauce mixture to coat. Cook gently for about 3-5 minutes or until almost tender.
5. Stir in the chicken stock and fish sauce, mixing well, then cook for a further 3 minutes.
6. Transfer to a warmed serving dish and garnish with lime leaves, sliced red chillies and chopped coriander. Serve with rice.