Sylet Red Chicken Curry
Dive into the vibrant flavors of Sylhet with this rich and aromatic Sylhet Red Chicken Curry. Infused with traditional South Asian spices like Kashmiri red chili powder, cumin, and coriander, this curry boasts a vivid red hue and a depth of flavor that's both bold and comforting. Tender bone-in chicken pieces are simmered with a base of golden caramelized onions, garlic, and ginger, creating a luscious, spice-infused sauce. A touch of garam masala and fresh cilantro adds a fragrant finish, while a splash of lemon juice brightens the dish. Perfectly suited for serving with steamed basmati rice or warm naan bread, this one-pot wonder is sure to elevate your next homemade meal. With just 20 minutes of prep and 40 minutes of cooking, this recipe is an ideal choice for a cozy, satisfying dinner packed with authentic Bangladeshi flavors.
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Recipe Information
Ingredients
- 1.5 kg Bone-in chicken pieces
- 4 tbsp Vegetable oil
- 3 large Onions, finely sliced
- 2 tbsp Garlic paste
- 1 tbsp Ginger paste
- 2 medium Tomatoes, finely chopped
- 2 tsp Kashmiri red chili powder
- 1 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Garam masala powder
- 1 tsp Paprika (optional, for extra color)
- 3 small Green chilies, slit
- 1 cup Water
- 1 tsp Salt
- 2 tbsp Fresh cilantro, chopped
- 1 tbsp Lemon juice
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
Add the sliced onions and sauté them until golden brown, about 8-10 minutes.
Stir in the garlic paste and ginger paste. Cook for 2 minutes until aromatic.
Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture, about 5 minutes.
Stir in the Kashmiri red chili powder, turmeric, coriander powder, cumin powder, and paprika. Mix well and fry the spices for 2 minutes to release their flavor.
Add the chicken pieces to the pot and coat them thoroughly with the spice mixture. Sear the chicken for 6-8 minutes until lightly browned.
Add the slit green chilies and season with salt. Pour in a cup of water and stir to combine.
Bring the curry to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
Stir in the garam masala powder and cook uncovered for an additional 5 minutes.
Remove from heat and garnish with freshly chopped cilantro and a squeeze of lemon juice before serving.
Serve hot with steamed basmati rice or naan bread.
Nutrition Facts
Calories |
4127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.7 g | 360% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 1200 mg | 400% | |
| Sodium | 5289 mg | 230% | |
| Total Carbohydrate | 97.7 g | 36% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 27.5 g | ||
| Protein | 286.0 g | 572% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 464 mg | 36% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 5022 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
