Kashmiri Chicken

Kashmiri Chicken

Simple, quick, and full of wonderful flavors.

This easy-to-make Kashmiri Chicken is made with Kashmiri Chilis, and a few Indian Spices and requires no chopping!

Ingredients

• 2 large brown onions
• 2 cloves garlic, crushed
• 3 Tbs Kashmiri Krush spice mix
• 2kg chicken thigh fillets, trimmed and cubed
• 2 x 410g cans of crushed tomatoes
• 600ml coconut cream

Step 1

Preheat oven to 180°C (160°C fan-forced) for 15 minutes.

Step 2

Heat a 30cm Square Roaster on the stovetop over medium heat for 2 minutes. Add oil and onion to the pan and cook, stirring for 2 minutes.

Step 3

Add garlic and spice mix. Stir well. Continue to cook for a further 2 minutes.

Step 4

Add chicken pieces, tomatoes and coconut cream. Stir well to combine.

Step 5

Bring slowly to the boil, cover and reduce heat to lowest setting or place Square Roaster in preheated oven for 30 minutes. Serve with pilaf rice.

Kashmiri Chicken

This easy-to-make Kashmiri chicken is made with Kashmiri Chilis, a few Indian Spices and requires no chopping!

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 10

Course: Main Course

Ingredients Method

Ingredients

  

• 2 large brown onions
• 2 cloves garlic (crushed)
• 3 Tbs Kashmiri Krush spice mix
• 2 kg chicken thigh fillets (trimmed and cubed)
• 2 x 410 g cans crushed tomatoes
• 600 ml coconut cream

Method

 

1. Preheat oven to 180°C (160°C fan-forced) for 15 minutes.
2. Heat 30cm Square Roaster on stovetop over medium heat for 2 minutes. Add oil and onion to pan and cook, stirring for 2 minutes.
3. Add garlic and spice mix. Stir well. Continue to cook for a further 2 minutes.
4. Add chicken pieces, tomatoes and coconut cream. Stir well to combine.
5. Bring slowly to the boil, cover and reduce heat to lowest setting or place Square Roaster in preheated oven for 30 minutes. Serve with pilaf rice.