Kashmiri Chicken

Course : Curry
Serves: 4
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4 medium chicken drumsticks -- skinned
4 medium chicken thighs -- skinned
5 ounces natural yogurt
4 tablespoons tikka curry paste
2 tablespoons sunflower oil
1 medium onion -- peeled, thinly sliced
1 clove garlic -- peeled and crushed
1 teaspoon ground cumin
1 teaspoon chopped fresh ginger
1/2 teaspoon chile paste
4 tablespoons chicken stock
2 tablespoons ground almonds
1 teaspoon salt
---to garnish---
1/4 Cup toasted flaked almonds
1 bunch flat-leaf parsley
---to serve---
1 package cooked pilau rice
1 bunch pickles
1 package poppadoms

Preparation / Directions:

Slash chicken at intervals and place in a bowl. Mix together yogurt and curry paste, then stir into chicken, coating evenly. Cover and Chill for 1 hour. Heat oil in a large pan and fry onion and garlic for 4 to 5 minutes. Stir in cumin, ginger and chile and cook gently for 1 minute. Add chicken and fry gently, turning occasionally, for about 10 minutes. Stir in any remaining marinade with stock and ground almonds. Cover and simmer for 15 minutes, or until chicken is cooked through. Add salt to taste. Scatter flaked almonds over chicken and garnish with flat-leaf parsley. Serve chicken with pilau rice, pickles and poppadoms. Source: CHAT Magazine

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