KAMALA’S KASHMIRI CHICKEN CURRY

3tbs Ghee/Cooking oil

1 tsp Himalayan salt (or as required)

2 Kamala’s Cinnamon Sticks

2 Kamala’s Star Anise Pods

2tbs Kamala’s Kashmiri Spice

Half an onion sliced

1 clove of garlic crushed

Sprig of curry leaves

1 green chilli (sliced in half)

Coriander chopped

Pre Marinade – Chicken

1 pack of chicken breasts cut into cubes

1tsps Kamala’s Kashmiri Spice

Half a tsp garam masala

Quarter tsp Kamala’s Organic Turmeric Powder

Half a tsp Himalayan salt

1tsp crushed Ginger and garlic (optional)

3tbs full cream plain yoghurt (this ingredient can be left out entirely if lactose sensitive)

In a clean dry dish mix dry ingredients followed by full cream plain yoghurt and stir.

Massage gently into cubed chicken pieces and leave to stand for 15mins.

In a large pot add ghee, once melted add onions followed by Kamala’s cinnamon sticks and Kamala’s star anise. Once the onions are tender, add curry leaves, crushed garlic, Kamalas Organic Tumeric Powder and Kamalas Kashmiri spice, sliced green chilli, let the spice braise till aroma is released, then add, chicken mix that has already been marinaded and stir. Add half a cup of water and let the curry braise with the lid on for 5-10mins. Once the gravy thickens and the chicken has absorbed the color of the spices and is cooked through garnish with coriander and turn off heat.

Serve with basmati rice or roti.

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