Kashmiri Curry Chicken

Kashmiri Curry Chicken created by Karen Elizabeth

This recipe is from a local Indian restaurant.

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • Place chicken in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. Cover bowl, and refrigerate for 1 hour.
  • Heat oil in a large pan over medium heat. Fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves in oil for about 3 to 4 minutes. Stir in garlic and ginger pastes, and cook for another 2 minutes. Add chicken and water, stir, and cover with lid. Cook for 20 to 25 minutes.
  • Stir in coconut milk, and cook until almost dry. Stir to keep the chicken from sticking to the bottom of the pan. Stir in lime juice, and cook until dry.
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RECIPE MADE WITH LOVE BY

@Member 610488
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@Member 610488
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"This recipe is from a local Indian restaurant."
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  1. Karen Elizabeth
    Kashmiri Curry Chicken Created by Karen Elizabeth
    Reply
  2. Karen Elizabeth
    Mmm, your curries never disappoint!!! I loved this richly flavoured curry, I didnt cook it until quite dry, always preferring a bit of sauce, but this was excellent, I would happily make it for company. Thank you Celticevergreen, made for My 3 Chefs
    Reply
  3. Member 610488
    This recipe is from a local Indian restaurant.
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