Bec’s Kashmiri chicken
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becs-table.com.auDiscover the rich flavours of Kashmiri Chicken. A vibrant curry featuring tender chicken pieces cooked in aromatic spices. This family-friendly recipe brings the exotic taste of Kashmir to your dinner table with simple steps and readily available ingredients.
Ingredients
- 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 You have a few options here; check the post above for ideas.
Instructions
- 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
Notes
Optional thickeners Roast and Grind 15 - Cashew nuts, or 12 - Almonds