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!
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
Instructions
- Preheat oven to 180°C (160°C fan-forced) for 15 minutes.
- Heat 30cm Square Roaster on stovetop over medium heat for 2 minutes. Add oil and onion to pan and cook, stirring for 2 minutes.
- Add garlic and spice mix. Stir well. Continue to cook for a further 2 minutes.
- Add chicken pieces, tomatoes and coconut cream. Stir well to combine.
- 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.
