Kashmiri Chicken Curry Recipe

Kashmiri Chicken Curry is a popular Indian Curries
Author :
 
On :
Wednesday, 20 April, 2016
Category :
Non-Vegetarian
Course :
Curries
Cuisine :
Indian
Technique :
Stewed
Difficulty :
Easy
Servings :
Serves 4
RATINGs :
Rated 3.5 based on 100 votes
3.5

Ingredients

  • 1 - small Chicken about 750-800g, skinned and cut into 8 pieces
  • 2 tsp - oil
  • 1 inch - Cinnamon stick
  • 4 - Black Peppercorns
  • 1 - Bay Leaf
  • 2-3 - Cardamoms
  • 2 - Cloves
  • 1 - large onion, diced
  • 1 tsp - Garam Masala
  • 1 tsp - salt
  • 1 tsp - Ginger paste
  • 1 tsp - Garlic paste
  • 1 tsp - Red Chilli powder
  • 1 tbsp - ground Almonds
  • 3/4th cup - yogurt
  • 2 - green apples, peeled, cored and sliced
  • 1 tbsp - chopped fresh coriander
  • A handful - sliced roasted Almonds
  • chopped Cilantro for garnish
  • How to Make Kashmiri Chicken Curry:

    1. Heat the oil in a thick-bottom non-stick wok.
    2. Fry the onions to pink, add the whole spices and cook for 1-2 minutes.
    3. Add the chicken pieces and stir fry for 3-4 mins.
    4. Lower the heat and add the garlic, ginger, salt, garam masala, ground almonds and red chilli powder.
    5. Stir fry for 2-3 minutes.
    6. Beat the yogurt and add it in, stir for another few mins.
    7. Add the apples and chopped coriander, cover and cook for 10-15 minutes.
    8. When the chicken is cooked, transfer to a serving dish, and garnish with toasted almond flakes and chopped coriander leaves.



     

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