Kashmiri Chicken Curry Recipe - Serves 4

Kashmiri Chicken Curry Recipe

366 calories each serving (564 calories if eating with rice)

Taste Rating = 8     Heat Rating = Mild to Medium


4 tablespoons (60ml) cooking oil
5 green cardamom pods, lightly crushed
2 black cardamom pods
3 cloves
1 medium onion, peeled and very finely chopped
1 tablespoon (15ml) ginger and garlic paste
1 teaspoon (5ml) ground coriander
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) Kashmiri chilli powder
1/2 teaspoon (2.5ml) salt
1/2 tin/can (200g or 7 oz) chopped tomatoes
180ml (6 fl oz) chicken stock
680g (1 lb 8 oz) skinless chicken thighs (but with bones)


Heat the cooking oil in a large heavy-bottomed saucepan (you need one with a lid) over a medium heat
Add the green cardamom pods, black cardamom pods and the cloves and fry for 2 minutes, stirring often
Add the onion, mix well and saute until the onion is soft and golden (5-9 minutes), turning often
Add the ginger and garlic paste and cook for 2 minutes, stirring often
Add the ground coriander, ground cumin, chilli powder, salt and chopped tomatoes, mix well and cook for 10 minutes, stirring every minute
Add the chicken stock and chicken thighs, mix well, bring to a good simmer, adjust the heat to maintain the simmer, cover and cook for 25 minutes, stirring every few minutes
Make sure that the chicken is cooked (cook for longer, if needed)
Remove the lid and turn up the heat to reduce the liquid if the sauce is too runny
Serve hot

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Recipe submitted on 11 August 2016

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