My granny would make this curry all the time. I never learned how to make it from her but years ago found a recipe scribbled by my Mom is one of her many many books and when I tried it, memories of my granny came back!

When we make a homestyle curry we use the entire Chicken and all the parts – my favourite is the neck! Try this curry and let me know how it works out!

Chicken Red Curry Baffad


  • 8 Red Kashmiri Chillies
  • 2 inch ball of tamarind soaked in 1 cup hot water
  • 1/4 cup Ginger
  • 1/4 cup Garlic
  • 1 tsp Cumin seeds
  • 1 tsp black Peppercorns
  • 2 inch stick Cinnamon
  • 2 Cardamoms
  • 1/2 tsp Cloves
  • 1 tsp of Turmeric
  • 2.2 lbs (1 kwhole Chicken cut in small pieces
  • Salt to taste
  • Juice of half a lime
  • Oil
  • 1 cup cubed Potatoes
  • 1.5 cups finely diced Onions
  • 1 tbsp sliced green chillies
  • 1.5 cup diced Tomatoes
  • 1/2 Chicken Bullion Stock cube 50 gms
  • 1 cup of water
  • 2 tbsps vinegar
  • Salt to taste


  • Soak the chillies in hot water for 30 mins to overnight
  • Soak the tamarind for 30 mins
  • Marinate the chicken with the lime juice and salt and keep aside
  • In a food processor add the chillies, tamarind, ginger, garlic, cumin seeds, peppercorns,, cinnamon, cardamoms, cloves & turmeric
  • Add water a little at a time till smooth
  • In a sauce pan add some oil and add the potatoes and cook till half done and keep aside
  • Add the onion and green chillies
  • Add the tomatoes, cover and cook till the tomatoes are mushy
  • Add the ground masala and cook
  • Remove and keep aside
  • Add the chicken in and allow to brown on both sides
  • Add the onion, tomato and ground paste back in
  • Add the stock cube and 1 cup of water
  • Add the potatoes back in, and salt to taste and cook till the chicken is tender
  • Add the vinegar cook for a few more minutes and it’s ready to serve