Books by Richard Sayce
BIR Laal Chicken Curry Recipe:
‘Laal’ translates to ‘Red’, and this vibrant chicken curry is loaded with the piquancy of paprika. Use a good quality paprika – it goes the extra mile. Spice this dish up to your preference with chilli powder and fresh chillies.
This recipe will feed 1-2 people.
- 4 TBSP (60ml) Oil
- 1 tsp Cumin Seeds
- ¾ tsp Black Mustard Seeds (optional)
- ½ tsp Nigella Seeds a.k.a. Kalonjee (optional)
- 75g Onion, finely sliced into slivers (about half a medium sized onion)
- 1 TBSP Ginger/Garlic Paste
- 2 tsp Mix Powder
- 1 tsp Kasuri Methi
- 1 TBSP Kashmiri Chilli Powder (or to your taste)
- ½-2 tsp ‘Regular’ Chilli Powder (or to your taste)
- 2½ TBSP Paprika (Unsmoked Hungarian or Spanish)
- ¾ tsp Smoked Paprika (optional)
- ½ tsp Salt
- ¼ tsp Ground Black Pepper
- 330ml+ Base Gravy
- 4-5 TBSP Tomato Paste
- 175-200g Chicken (Raw or Pre-cooked)
- 1 TBSP Fresh Lemon Juice (bottled will suffice)
- A dollop of Yoghurt (optional)
- 1 TBSP Fresh Coriander, finely chopped
- Sliced Green Chillies for garnishing (optional)
- Heat a frying pan to medium high heat and add the oil.
- Allow to heat up and add the cumin seeds, and the mustard and nigella seeds (if using).
- Stir for 20 seconds then add the onion and fry for a few minutes, stirring from time to time, until the onion starts to brown on the edges.
- Then add the ginger/garlic paste and continue to cook for a further 45-60 secs.
- Add the mix powder, kasuri methi, chilli powders, paprika, salt, and a splash of water. Also add the smoked paprika at this point if you are using it.
- Stir constantly for 20-30 seconds, adding a splash of base gravy (e.g., 30ml) during that time to help to cook the spices without burning them.
- Add the tomato paste and the chicken. Coat the chicken well with the sauce.
- Stir then allow to cook for a short while until you see the oil float to the surface, and small, dry craters start appearing around the edges of the pan.
- Then add 75ml of base gravy and stir and scrape everything together. Leave to fry for a while until the sauce reduces a little and you see small dry craters form around the edges of the pan.
- Add a second 75ml of base gravy, stir and scrape together, and again leave to cook as in the previous stage.
- Then add 150ml of base gravy, along with the lemon juice. Stir and scrape once when first added.
- Leave to cook on high heat for 4-5 minutes with minimal interference. Allow the sauce to stick and caramelise on the sides and surface of the pan. Stir and scrape the curry together only to prevent burning.
- Add the coriander. You can add extra base gravy at this point, to adjust the consistency to your liking. Stir and cook for a further 30 seconds.
- Taste, and if desired add extra lemon juice and/or salt.
- Make sure the chicken is fully cooked before serving.
- Serve topped with a dollop of yoghurt (optional), a sprinkle of paprika, fresh coriander, and optionally some sliced green chillies.
- All spoon measurements are level (1 tsp = 5ml, 1 TBSP = 15ml).
- Enjoy this Laal Chicken curry recipe, and please visit the Misty Ricardo’s Curry Kitchen YouTube Channel for lots of Indian recipes.