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Kashmiri Chicken on a White Table Next to Orange

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
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Servings 10

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.