I followed the recipe to the letter and the chicken curry came out absolutely delicious, but I am always scared of using salt and chili powder. And I did not get the bright red colour as shown in the picture, how do I get it? However we enjoyed the curry immensely. I will be using this recipe from time to time. Thank you.
Hi Chetan! I guess the color of chili pepper differs from one brand to another. Next time, double the amount of Kashmiri chili powder, it will give you that red color without adding too much heat. You could also de-seed and soak 3-4 Kashmiri chillies in hot water until they soften, and make a paste with little water, add that after sautéing the onions, and cook for 2-3 minutes on low heat, just to get rid of the rawness. That will also give you a vibrant red color. I’m glad you enjoyed the curry, thanks for sharing your feedback:)
Hi Freda
I followed the recipe to the letter and the chicken curry came out absolutely delicious, but I am always scared of using salt and chili powder. And I did not get the bright red colour as shown in the picture, how do I get it? However we enjoyed the curry immensely. I will be using this recipe from time to time. Thank you.
Hi Chetan! I guess the color of chili pepper differs from one brand to another. Next time, double the amount of Kashmiri chili powder, it will give you that red color without adding too much heat. You could also de-seed and soak 3-4 Kashmiri chillies in hot water until they soften, and make a paste with little water, add that after sautéing the onions, and cook for 2-3 minutes on low heat, just to get rid of the rawness. That will also give you a vibrant red color. I’m glad you enjoyed the curry, thanks for sharing your feedback:)