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  • Writer's pictureJyothi Varne

Parsi Chicken Curry

Updated: Jun 24, 2021

Sundays have always been an elaborate lunch affair at home, but with the pandemic setting in and all of us stuck with nowhere to go. We've moved away from the usual weekend special lunch of Biryani, Kebabs to something new from my cookbook collection or a bookmarked YouTube recipe vlog.

Mom always had a set menu for breakfast for weekends though- that still largely remains fairly unchanged to this day, because that's the way we like our meals to kickstart a lazy Sunday morning.

Picked up one of my all-time favourite curry books by Camilla Panjaabi, what can I say her recipes have never disappointed me. The simplicity, flavour profile and ease of cooking but high on the yum quotient in each and every dish are some of those things that make me go back to this book over and over again.

This easy Parsi Style Chicken Curry recipe comes together in 30mins, with a handful of easily available ingredients and let me assure you that you will absolutely love that mellow coconut texture and richness both from ground coconut and its milk used to make this dish.

The fiery red hue comes from soaked red chillies and a hint of hotness from whole black peppercorns all get balanced with a dash of nutty flavour from toasted white sesame seeds and of course whole spices that get ground together, slow-cooked with a lot of stirring on a gentle flame to get that perfect curry base.


6 tbsp - Oil

600g - Chicken, curry cut

2 tbsp Tamarind Pulp

1 cup - Coconut milk

2 - Tomatoes, chopped

1 tsp - Garam Masala

1 tsp - Sugar

Salt to taste

For the curry masala

1/2 cup fresh grated coconut

1/2 tsp Cumin seeds

2 tsp - Coriander seeds

1 tsp - White Sesame seeds

4 Cloves

5 Cardamom

1 inch - Cinnamon stick

2 tbsp - Ginger Garlic Paste

6 Kashmiri Chillies,soaked in hot water

1/2 tbsp Black pepper corn

2 medium-size onion, roughly chopped


  1. In a food processor, grind the soaked red chillies to a fine paste.

  2. In the same jar, add chopped fresh coconut pieces and all the other ingredients listed under curry masala base except onions and grind to a fine paste with little water.

  3. Finally, add in the onions and grind the mixture together, set aside.

  4. Heat oil in a large Kadai, add chicken pieces, 1/2 tsp turmeric powder and a few pinches of salt and cook for 5 mins. This will ensure that the chicken's raw smell goes away.

  5. Next, add the ground masala and cook on a low flame with intermittent stirring for about 15mins until the oil starts to separate and the colour of the masala darkens.

  6. Check for salt, spice levels - add in salt as per taste, additional chilli powder and tamarind pulp. Cook for another 5 mins on a low simmer.

  7. Once the chicken is half cooked, add coconut milk and garam masala. Stir well, let this mixture simmer with a closed lid on for 15mins or until the meat is completely cooked through and the oil floats atop.

Serve hot with Pulav or hot rotis

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