Kashmir chicken on rice


Ingredients 16
Servings 6
Time

Ingredients

  • 30
    ml
    oil
  • 750
    g
    chicken breast fillets
  • 2
    onions, chopped
  • 2
    cloves garlic, crushed
  • 30
    ml
    grated fresh ginger
  • 10
    ml
    ground cumin
  • 10
    ml
    ground coriander
  • 10
    ml
    turmeric
  • 2
    ml
    ground cardamom
  • 2
    ml
    ground cloves
  • 3
    bay leaves
  • 375
    ml
    chicken stock
  • 175
    ml
    cream
  • 1
    bunch spinach, washed and chopped
  • salt and black pepper
  • 500
    ml
    cooked rice
 

Method

 
1. Heat oil and cook diced chicken in batches until lightly browned. Remove and keep warm. 2. Add onion, garlic and ginger, sauté until transparent. Add cumin, coriander, turmeric, cardamom and cloves. Cook, stirring for 1 to 2 minutes. 3. Return chicken to pan, add bay leaves and stock. Bring to boil then reduce heat and simmer for 35 minutes. 4. Add cream and cook, covered, for 20 minutes or until chicken is tender. 5. Add spinach and cook until softened. Season to taste and serve on cooked rice.
 

Read more on: poultry
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.