Kashmiri Curry Chicken
"This recipe is from a local Indian restaurant."
photo by Karen Elizabeth
- Ready In:
- 55mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 3 lbs chicken pieces
- 1⁄2 teaspoon ground turmeric
- 1 tablespoon ground coriander
- 2 teaspoons black pepper
- 1 1⁄2 tablespoons chili powder
- 1 1⁄2 teaspoons salt
- 3 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 1 large onion, sliced
- 1 1⁄2 teaspoons cumin seeds
- 3 leaves fresh curry
- 2 teaspoons ginger paste
- 1 teaspoon garlic paste
- 2 cups water
- 1 cup coconut milk
- 2 tablespoons fresh lime juice
directions
- Place chicken in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. Cover bowl, and refrigerate for 1 hour.
- Heat oil in a large pan over medium heat. Fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves in oil for about 3 to 4 minutes. Stir in garlic and ginger pastes, and cook for another 2 minutes. Add chicken and water, stir, and cover with lid. Cook for 20 to 25 minutes.
- Stir in coconut milk, and cook until almost dry. Stir to keep the chicken from sticking to the bottom of the pan. Stir in lime juice, and cook until dry.
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Reviews
-
Mmm, your curries never disappoint!!! I loved this richly flavoured curry, I didnt cook it until quite dry, always preferring a bit of sauce, but this was excellent, I would happily make it for company. Thank you Celticevergreen, made for My 3 Chefs
