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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
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.