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

Yield

4 servings

Prep

75 min

Cook

30 min

Ready

110 min

Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
4	each	chicken drumsticks skinned	*
4	each	chicken thighs, boneless, skinless skinned	*
5	ounces	yogurt natural
4	tablespoons	red curry paste	*
2	tablespoons	sunflower oil
1	medium	onions peeled, thinly sliced
1	clove	garlic peeled and minced
1	teaspoon	cumin ground
1	teaspoon	ginger fresh
½	teaspoon	thai chili paste
4	tablespoons	chicken broth
2	tablespoons	almonds ground
1	x	salt	*
To garnish
1	x	almonds flaked, toasted	*
1	x	parsley leaves flat leaf	*
To serve
1	x	rice pilau, cooked	*
1	x	pickles, dill	*

Ingredients

Amount	Measure	Ingredient	Features
4	each	chicken drumsticks skinned	*
4	each	chicken thighs, boneless, skinless skinned	*
144.5	ml/g	yogurt natural
6E+1	ml	red curry paste	*
3E+1	ml	sunflower oil
1	medium	onions peeled, thinly sliced
1	clove	garlic peeled and minced
5	ml	cumin ground
5	ml	ginger fresh
2.5	ml	thai chili paste
6E+1	ml	chicken broth
3E+1	ml	almonds ground
1	x	salt	*

To garnish
1	x	almonds flaked, toasted	*
1	x	parsley leaves flat leaf	*

To serve
1	x	rice pilau, cooked	*
1	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.