Chicken in Hot Red Sauce


This dish makes a curry with an taste leaning towards korma. The heat is fairly mild, but the flavor is distinctive. It is a good counterpoint to a hot side such as Potatoes with Chillies.

I got the initial inspiration for this recipe from "Indian: deliciously authentic dishes" by Shehzad Husain & Rafi Fernandez. The marinade/sauce is completely changed from their original, therefore the dish probably doesn't resemble theirs beyond the fact they both contain chicken, ginger, and garlic. This dish is Gluten-free and contains no preservatives.



  1. Mix the marinade/sauce ingredients thoroughly
  2. Place the chicken in the marinade and allow to sit for however much time you've got, or overnight.
  3. Heat the oil in a frying pan and fry most of the ginger and all the garlic until golden brown
  4. Add the chicken pieces and fry until both sides are sealed.
  5. Add the remaining marinade/sauce and cover loosely (tip your cover so the moisture can cook off)
  6. Cook over medium or low heat until the marinade cooks down to a thick sauce.
  7. Sprinkle the chicken with the lemon juice and stir in.
  8. Sprinkle the remaining ginger and coriander over the chicken and serve.