Chicken Kundou (Kashmiri Style Chicken)
Adapted from Pan American's Round the World Cookbook. Posted for ZWT6. This recipe comes from Kashmir, a region of the Indian subcontinent that is claimed by both India and Pakistan. The original says you can substitute 1 teaspoon powdered ginger for the fresh, but I don't recommend this.
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INGREDIENTS
Nutrition- 1⁄4lb butter
- 4
-
- 2
- 1⁄4teaspoon cayenne
- 1 1⁄2cups buttermilk
- 2
- 1⁄4cup ground almonds
- 1⁄4cup ground cashews
- 2
- 2teaspoons salt
- 1⁄2cup heavy cream
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DIRECTIONS
- Melt butter in a large saucepan.
- Add onions and saute for 10 minutes, stirring frequently.
- Add ginger, garlic and cayenne.
- Cook over low heat for 5 minutes, stirring occasionally.
- Add buttermilk and tomatoes.
- Cook over low heat for 10 minutes.
- Add nuts, chicken and salt.
- Cook over low heat for 1 hour, or until chicken is tender.
- Pour cream over chicken and stir well.
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