AuthorTrinaParsi chicken is loved by. To make this Thai cuisine reachable to your kitchen premises here is a small cooking tip to enjoy Parsi Chicken in Thai style at home.
If you have Kashiri chilies, soak them in water for 15 minutes.Combine cumin, coriander and sesame seeds, cloves, peppercorns, cardamoms, ginger, garlic, onions and chopped chilies in a blender or food processor. Puree to a smooth paste, add a little bit of water if necessary.
Heat oil in a pot. When hot add spice paste and fry with a cinnamon stick for 5 minutes.
Add the chicken and fry for 5 minutes. (remove cinnamon stick). Add tomatoes and 1 teaspoon salt. Fry 5 more minutes.Add coconut milk and simmer until chicken is almost done. Add vinegar and masala
Taste for salt. If it is too spicy add some peeled cubed of potato. The sauce can be diluted with 1/2 - 3/4 cup water.
Ingredients
Directions
If you have Kashiri chilies, soak them in water for 15 minutes.Combine cumin, coriander and sesame seeds, cloves, peppercorns, cardamoms, ginger, garlic, onions and chopped chilies in a blender or food processor. Puree to a smooth paste, add a little bit of water if necessary.
Heat oil in a pot. When hot add spice paste and fry with a cinnamon stick for 5 minutes.
Add the chicken and fry for 5 minutes. (remove cinnamon stick). Add tomatoes and 1 teaspoon salt. Fry 5 more minutes.Add coconut milk and simmer until chicken is almost done. Add vinegar and masala
Taste for salt. If it is too spicy add some peeled cubed of potato. The sauce can be diluted with 1/2 - 3/4 cup water.
