Parsee Alpaca Potato Curry Masala Recipes

PARSEE RED CHICKEN CURRY

Steps:

• 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 pot. When hot add spice paste and fry with 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.

PARSEE ALPACA & POTATO CURRY MASALA

Steps:

• Coat the meat in the coating mix (last two ingredients).
• In a saucepan melt the ghee.
• Add the onions, garlic, ginger and carrots and fry until golden brown.
• Add the Parsee Chicken and Potato Curry Masala and cook until aromatic, approximately 1 minute, stirring well.
• Add the Alpacca to the pan cooking on high heat until the meat is lightly browned. Then add the paneer.
• Add the coconut cream, tomatoes and salt to the pan and bring to the boil and simmer covered until the meat is tender.
• Reduce the liquid by simmering with the lid off until the desired consistency is reached.
• Slice and fry the potato slices, then garnish the curry with them and serve on rice.