Kashmiri Chicken Curry Food

KASHMIRI CHICKEN CURRY

Kashmiri Chicken Curry image

Kashmiri Chicken Curry, as the name suggests, is a native to Kashmir. This Kashmiri recipe, like all others, is full of authentic spices with a unique Kashmiri twist. The Indian recipe is a delectable non-vegetarian delight and is made by stewing chicken into curry. The curry is infused with flavours of spices and aroma making it a special recipe to serve the guests on special occasions. The chicken pieces are flavoured with spices like cardamom, black peppercorns, bay leaf cinnamon, cloves and peeled green apples, almonds also make way to impart unique taste to the recipe. Follow the recipe guide to know how to make it at home and impress your guests.

Provided by Mearl Fernandes

Number Of Ingredients 1

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 ,

Steps:

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

Nutrition Facts : Calories 240, Fat 9 grams, Fiber 2 grams, Protein 4 grams

KASHMIRI CURRY CHICKEN

Kashmiri Curry Chicken image

Make and share this Kashmiri Curry Chicken recipe from Food.com.

Provided by Member 610488

Categories Chicken Thigh & Leg

Time 55m

Yield 6 serving(s)

Number Of Ingredients 17

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

Steps:

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.

Nutrition Facts : Calories 561.9, Fat 36.4, SaturatedFat 14.6, Cholesterol 103.5, Sodium 734, Carbohydrate 32, Fiber 2.1, Sugar 26.8, Protein 27.4

KASHMIRI CHICKEN

Kashmiri Chicken image

This is one of my favorite ways to prepare chicken. It comes from "Complete Indian Cooking", a cookbook I received as a gift for my wedding. The addition of plain yogurt toward the end of the cooking time gives this a deliciously mild and creamy flavor, which makes a wonderful contrast to all the spices. This is best eaten with some good basmati rice, but plain jasmine rice works too.

Provided by madam x

Categories One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

4 tablespoons ghee or 4 tablespoons vegetable oil
3 large onions, finely sliced
10 peppercorns
10 cardamoms
2 inches cinnamon sticks
2 inches fresh gingerroot, chopped
2 cloves garlic, finely chopped
1 teaspoon chili powder
2 teaspoons paprika
3 lbs skinless chicken pieces (I like boneless, skinless thighs)
1 cup plain yogurt
salt

Steps:

Heat the ghee or vegetable oil in a deep, lidded skillet.
Add the onions, peppercorns, cardamoms, and cinnamon and cook until the onions are golden.
Add the ginger, garlic, chili powder, paprika, and salt (to taste) and cook for 2 min, stirring occasionally.
Add the chicken pieces and fry until browned.
Gradually add the yogurt, stirring constantly.
Cover and cook gently for about 30 minutes.

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