I make all my spice blends mild, although this blend is a little warmer than most. It’s called Kashmiri chicken Curry because of the Kashmiri chillies that are used in the dish.
Kashmiri chillies are not as hot as some, but they still have a bit of heat in them. Using Kashmiri chillis also gives you that amazing red colour to your dish. You can of course, turn up the heat, just add a little more chilli or cayenne if you want to go for hot and spicy in your Kashmiri Chicken curry.
Did you know you can get spice blends from any Indian Supermarket? They’re great but if you want to have your own on hand take a look at my spice blends eBook.
Bec’s Kashmiri chicken
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- 500 g cubed chicken thigh fillets
- 15 g Kashmiri spice mix make your own, or buy from an Indian supermarket.
- 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 to get a similar tang
- 20 g ghee or oil
- 200 ml of liquid – a mix of yoghurt and blitzed cashews are nice. used either water, yoghurt mix, stock as discussed in our eBook.
- 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
Want to know more?
The recipe for Bec’s spice blend is available at our online store