Kashmiri Chicken

Name: Kashmiri Chicken
Prep time: P1H15M
Total time: P1H50M
Yield: 4
Cuisine: Indian
Ingredients: chicken drumsticks; chicken thighs, boneless, skinless; yogurt; red curry paste; sunflower oil; onions; garlic; cumin; ginger; thai chili paste; chicken broth; almonds; salt; almonds; parsley leaves; rice; pickles, dill

Submitted by danalou

YIELD

4 servings

PREP

75 min

COOK

30 min

READY

110 min

Ingredients

EACH CHICKEN DRUMSTICKS
skinned *

EACH CHICKEN THIGHS, BONELESS, SKINLESS
skinned *

OUNCES YOGURT
natural

TABLESPOONS RED CURRY PASTE *

TABLESPOONS SUNFLOWER OIL

MEDIUM ONIONS
peeled, thinly sliced

CLOVE GARLIC
peeled and minced

TEASPOON CUMIN
ground

TEASPOON GINGER
fresh

TEASPOON THAI CHILI PASTE

TABLESPOONS CHICKEN BROTH

TABLESPOONS ALMONDS
ground

X SALT *

To garnish

X ALMONDS
flaked, toasted *

X PARSLEY LEAVES
flat leaf *

To serve

X RICE
pilau, cooked *

X PICKLES, DILL *

Directions

Slash chicken at intervals and place in a bowl.

Mix together yogurt and curry paste, then stir into chicken, coating evenly.

Cover and chill for 1 hour.

Heat oil in a large pan and fry onion and garlic for 4 to 5 minutes.

Stir in cumin, ginger and chilli and cook gently for 1 minute.

Add chicken and fry gently, turning occasionally, for about 10 Stir in any remaining marinade with stock and ground almonds. Cover and simmer for 15 minutes, or until chicken is cooked through. Add salt to taste. Scatter flaked almonds over chicken and garnish with flat-leaf parsley. Serve chicken with pilau rice, pickles and poppadoms.