Curry Cream Chicken
A rich and velvety Parsi chicken curry that combines the warmth of traditional spices with the delicate texture of fresh cream. Tender chicken pieces are simmered in a savory onion and garlic base before being finished with a unique thickening mixture of cream, wheat flour, and lemon juice. This historical "Curry Cream" offers a delightful balance of savory, spicy, and tangy flavors, creating a comforting dish that pairs perfectly with steamed rice or crusty bread.
Ingredients
- 1 whole Chicken (Tender, cut into pieces)
- 1 pound Onions (Originally '1 seer'. Finely chopped.)
- 1 cup Ghee (Originally '0.5 seer'. Can reduce for modern preference.)
- 1/4 cup Heavy cream (Originally '0.5 pasher' (approx 2 oz). Use fresh, thick cream.)
- 2 teaspoons Curry powder (Heaping. Grind finely if needed.)
- 2 teaspoons Salt (Heaping, or to taste.)
- 1 tablespoon Wheat flour (Originally '1 heaping spoon'. Used for thickening.)
- 2 teaspoons Lemon juice (Freshly squeezed.)
- 1 bulb Garlic (Medium size, peeled and finely chopped.)
- 1 1/2 cups Water (Originally '3/4 seer'. Cold water.)
- 1 teaspoon Red chili powder (Optional, for a spicy curry.)
More recipes using Chicken
Chicken Curry
A rich and aromatic Parsi-style chicken curry from the 1900s, featuring tender chicken simmered in a complex coconut and yogurt gravy. The sauce is thickened with roasted gram and poppy seeds, while a blend of over a dozen spices—including Goa chilies, cardamom, and nutmeg—creates a deep, savory flavor profile. Finished with fresh coconut milk and ghee, this dish offers a luxurious texture perfect for serving with rice or flatbreads.
Chicken Curry Cooked in Milk
A luxurious Parsi chicken curry defined by its unique cooking method where the meat is simmered in fresh milk instead of water, resulting in an exceptionally tender texture. The rich gravy is built upon a complex paste of ground almonds, poppy seeds, and coconut, balanced by the sharp tang of lemon juice and the warmth of traditional curry spices. This historical dish finishes with a glistening layer of separated ghee, offering a savory and aromatic experience best served with rice or flatbreads.
Chicken Curry (Kari Pilani)
A rich and aromatic Parsi chicken curry defined by its unique preparation of roasting aromatics before grinding. Onions, ginger, and garlic are charred to bring out a deep, smoky sweetness, then blended with roasted coriander into a fine paste. Slow-cooked in ghee until tender, this dish offers a luscious, savory gravy that pairs perfectly with rice or flatbreads.
Chicken Curry No. 2
This rich and aromatic Parsi-style chicken curry features a complex masala paste made from roasted spices, coconut, and peanuts. Tender chicken pieces are simmered in a savory onion and ghee base, finished with tangy tamarind water for a perfect balance of flavors. The unique addition of roasted rice and poppy seeds creates a thick, luscious gravy that pairs beautifully with rice or flatbreads.
Instructions
- 1Clean the chicken and cut it into pieces. Wash thoroughly. Peel and finely chop the garlic. Peel and finely chop the onions. Ensure the curry powder is ground very fine.
- 2In a heavy-bottomed pot (traditionally a tinned vessel), heat the ghee over medium heat. Fry the chopped onions until they turn red. Add the chopped garlic, chicken pieces, salt, and curry powder (and chili powder if using). Mix well with a spoon to coat the chicken.
- 3Pour in the cold water. Cover the pot and let it simmer over low heat (originally on embers). If the chicken is not yet tender and the liquid reduces too much, place water on the lid (to create condensation) or add a little hot water inside as needed. Cook until the chicken is tender and the gravy has loosened.
- 4In a small bowl, mix the heavy cream, wheat flour, and lemon juice until smooth. Add this mixture to the curry and stir gently. Let it come to a boil once (just until it bubbles) and the ghee rises to the surface. Remove from heat immediately.
You Might Also Like
Chicken Curry
A rich and aromatic Parsi-style chicken curry from the 1900s, featuring tender chicken simmered in a complex coconut and yogurt gravy. The sauce is thickened with roasted gram and poppy seeds, while a blend of over a dozen spices—including Goa chilies, cardamom, and nutmeg—creates a deep, savory flavor profile. Finished with fresh coconut milk and ghee, this dish offers a luxurious texture perfect for serving with rice or flatbreads.
Meat or Chicken in Cream (Malai Gosht)
This luxurious Parsi-style curry features tender boneless mutton or chicken simmered in an incredibly rich sauce of fresh heavy cream and caramelized onions. The dish is slow-cooked using a traditional method until the ghee separates, infusing the meat with a velvety texture and the warming aroma of garam masala. A decadent main course that pairs perfectly with naan or fragrant rice.
Chicken Curry Cooked in Milk
A luxurious Parsi chicken curry defined by its unique cooking method where the meat is simmered in fresh milk instead of water, resulting in an exceptionally tender texture. The rich gravy is built upon a complex paste of ground almonds, poppy seeds, and coconut, balanced by the sharp tang of lemon juice and the warmth of traditional curry spices. This historical dish finishes with a glistening layer of separated ghee, offering a savory and aromatic experience best served with rice or flatbreads.
Chicken Curry (Kari Pilani)
A rich and aromatic Parsi chicken curry defined by its unique preparation of roasting aromatics before grinding. Onions, ginger, and garlic are charred to bring out a deep, smoky sweetness, then blended with roasted coriander into a fine paste. Slow-cooked in ghee until tender, this dish offers a luscious, savory gravy that pairs perfectly with rice or flatbreads.