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Kashmiri chicken curry
https://www.coop.co.uk/recipes/kashmiri-chicken-curry
Based on a warming dish from the northern region of the Indian sub-continent
-
Feeds 4
-
Ready in
1
hour
10 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 60g
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Ingredients
- 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
Method
- Blitz the onion, garlic, ginger and 100ml water into a smooth paste, then set aside
- 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
- 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
- Stir in all the spices and fry for 2 mins, until fragrant
- Return the chicken to the pan, along with the tomatoes and half a can of water, then season
- Cover and simmer over a low heat for 30 mins, or until the chicken is cooked through
- Cook the rice — and heat the naan, if using — according to the pack instructions
- Stir the almonds and yogurt through the curry and gently simmer, uncovered, for 10 mins
- Sprinkle the coriander leaves over the curry, then serve with the rice and naan