Description
Nutrition Information
Servings per package:
Serving size:
Average Qty
per Serving
Energy
Protein
Fat, total
-saturated
Carbohydrate
-sugars
Sodium
Ingredients
Coriander Seed, Green Cardamom Seed, Black Pepper, Cloves, Chilli Powder, Turmeric
Recipe
Ingredients:
- 3½ tbsp butter/ghee (50 g)
- 1 medium onion, finely chopped
- 2½ tsp ginger, finely chopped (2½ tsp ginger paste)
- 1½ tbsp Kashmiri Chicken Almond & Raisin Curry Masala
- 1 kg (2.2 lb) Chicken, diced
- 300 ml cream
- 50 g slivered almonds (or any nut)
- 50 g raisins (or any dried fruit)
- 1 tsp salt or to taste
Method:
Melt the butter and add the onion and ginger. Sauté until the onion is soft. Lower heat, add the Kashmiri Chicken, Almond, & Raisin Curry Masala, mix well, frying until aromatic. If the mixture is too dry, add a small amount of water to enable the spice to fry. Turn up the heat, add the chicken and seal well.
Transfer to a casserole dish, add the cream, almonds and raisins and cook with the lid on at 180 deg C in the oven until the chicken is tender and the sauce has thickened. Skim off excess fat. Serve with Saffron Rice, Naan Bread, steamed rice or chapattis.
N.B. This curry does not have to be cooked in the oven and can be cooked on the stove if preferred.
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