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Kashmiri chicken curry

Kashmiri chicken curry


Based on a warming dish from the northern region of the Indian sub-continent

  • Feeds 4 Feeds 4
  • Ready in 1 hour 10 minutes

Each serving contains

  • Energy
    2445kj 580kcal
  • Fat
    Med 24%
  • Saturates
    Low 10%
  • Sugar
    Low 13%
  • Salt
    Low 7%

% of adult’s reference intake | Carbohydrates per serving : 60g


  • 2 large onions, chopped
  • 3 garlic cloves
  • 5cm ginger, chopped
  • 3 tbsp vegetable oil
  • 600g Co-op British chicken breast fillets, cut into bite size pieces
  • 1 heaped tsp ground coriander
  • ¼ tsp chilli powder
  • 2 tsp garam masala
  • 1 cinnamon stick
  • 400g can Co-op chopped tomatoes
  • 240g Co-op basmati rice
  • 50g Co-op ground almonds
  • 100g Co-op 0% fat Greek style natural yogurt
  • Co-op plain naan, to serve (optional)
  • ½ x 25g pack coriander, leaves only


  1. Blitz the onion, garlic, ginger and 100ml water into a smooth paste, then set aside
  2. Heat 2 tbsp of the oil in a large nonstick pan or casserole dish over a high heat and fry the chicken in batches until golden brown, about 4-6 mins, then set aside on a plate
  3. Add the remaining oil to the pan and fry the onion paste over a medium heat for 15 mins, stirring often, until starting to darken
  4. Stir in all the spices and fry for 2 mins, until fragrant
  5. Return the chicken to the pan, along with the tomatoes and half a can of water, then season
  6. Cover and simmer over a low heat for 30 mins, or until the chicken is cooked through
  7. Cook the rice — and heat the naan, if using — according to the pack instructions
  8. Stir the almonds and yogurt through the curry and gently simmer, uncovered, for 10 mins
  9. Sprinkle the coriander leaves over the curry, then serve with the rice and naan

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