Love Biryani? Love Thai Curry? Here’s best of both worlds in one, Red Thai Curry Chicken Biryani. I’ve been wanting to experiment with this for a long time because I think a lot of biryanis use their own masalas or pastes, and thai curry paste has wonderful flavours. So I thought why not make a #biryani out of it. This Red Thai Curry Chicken Biryani turned out delicious, worth a try for sure! Served with Prawn Crackers and a Mango Coconut Lassi, it’s like the perfect meal.

While chicken tastes great, I’m sure this would taste better with something like prawns. And in terms of curry pastes, I’m definitely trying this with Green Curry Paste next time. If you’re looking for another interesting Thai inspired South Indian recipe, check this out.

Ingredients (Serves 4):

500g Chicken
5-6 Green Onions(chopped,whites & greens separated)
2 Large Potatoes(cut into 4 halves per potato)
1 Tomato (cut into 4 halves)
1 3/4 cup Rice (soaked)
1 tsp Ginger (grated)
3-4 Thai Red Chillies (whole, slit down the middle)
1 tsp Red Chilli Flakes
2 tbsp Thai Red Curry Paste
2 tbsp Coconut Oil
1 tbsp Coriander leaves (chopped)
2 cups Water1/2 tsp Salt

Chicken Marination:
2 tbsp Coconut Oil
1/4 tsp Salt
1/2 tsp Red Chilli Powder
1/4 tsp Pepper
1 tsp Ginger Garlic Paste

Thai Curry Chicken Biryani

Method:

1. Marinate your chicken for 1 hour alteast.
2. Take a large pan, once hot add coconut oil and add your whites from the green onions and 1/4 greens from it. Let it saute for about 1-2 minutes until soft. Keep it on medium heat to high heat.
3. Now add 3-4 Thai red chillies, 2 tsp Chilli Flakes and 1 tsp grated ginger. Saute for another a minute until the raw ginger smell has gone.
4. Next add your marinated chicken along with the potatoes to the pan. Stir around on medium-high heat for about 3-4 minutes.
5. Add 2 tbsp Thai Red Curry Paste and stir well till all the curry paste has been mixed and coated onto the chicken pieces and potatoes (about 1-2 minutes of constant stirring)
6. Now add your tomatoes, stir well for about a minute on high heat.
Add in your soaked rice and stir around with everything. Now pour in 2-3 cups water, add 1/2 tsp Salt. Let it come to a boil and then turn to low heat and let it slow cook covered for about 30-35 minutes.
7. Once done, take off the lid, let the steam away & let it rest for about 5-10 minutes so that the rice doesn’t overcook. Garnish with green onions and chopped coriander, and you’re done!

Thai Curry Chicken Biryani