I make all my spice blends mild, although this Kashmiri blend is a little warmer than most. It’s called Kashmiri Curry because of the Kashmiri chillies that are used in the dish. Now Kashmiri chilis are not as hot as some, but they still have a bit of heat in them. Using Kashmiri chillis give you that amazing red colour to your dish. You can, of course, turn up the heat, just add a little more chilli. Kashmiri chillies are milder than some.
Bec’s Kashmiri Chicken Curry
- 500 g cubed chicken thigh fillets
- 15 g Kashmiri spice mix
- 1 large or 2 small onions
- ½ tsp fresh turmeric (can be left out if you can't find any)
- 1 tsp fresh ginger
- 1 tsp tamarind (you can get this in the Asian aisle of the supermarket) or use a squeeze of lemon
- 20 g ghee or oil
- 200 ml of liquid (used either water, yoghurt mix, stock as discussed in class)
- Add cubed chicken to a bowl, sprinkle spice mix over the chicken and massage in.
- Heat a pot to medium high and add the ghee or oil, when it's hot, add the chicken in batches to brown, setting aside as you go. (Don't put all the chicken in the pot at once or it will stew rather than brown)
- Once brown and with the chicken set aside, add the onion, ginger, turmeric and tamarind cook in the same pan on a medium/warm heat. Cook the onion mix till it's transparent, then add back the chicken with the liquid of choice, use your thickener here if using.
- Cook on medium heat till the sauce thickens.
- Garnish with your choice of yoghurt, sour cream, coriander, parsley, etc
Roast and Grind 15 - Cashew nuts
or 12 - Almonds
or 1 Tbs - Raisins
Learn how to make Bec's Spice blends in her Fragrant Spice class.