Kashmiri chicken

Recipe from: 8/1/2006 12:00:00 AM

Ingredients 21
Servings 4
Time

Ingredients

  • 2.50
    ml
    (0.5 tsp) saffron threads
  • 30
    ml
    (1 tbsp) sunflower oil
  • 4
    large chicken breasts (on the bone)
  • 6
    cardamom pods
  • 2.50
    ml
    (0.5 tsp) ground coriander
  • 2.50
    ml
    (0.5 tsp) cumin seeds
  • 2
    cm
    piece of cinnamon stick
  • 8
    peppercorns
  • 6
    cloves
  • 100
    g
    blanched almonds
  • 65
    g
    shelled pistachios
  • 30
    ml
    (2 tbsp) ghee
  • 1
    onion, finely chopped
  • 4
    garlic cloves, finely chopped
  • 5
    cm
    piece of ginger, grated
  • 125
    ml
    ( half a cup) chicken stock
  • 250
    ml
    (1 cup) Greek-style yoghurt
  • sea salt flakes and black pepper
  • To serve:
  • basmati rice
  • 1
    handful of roughly chopped pistachios
 

Method

 
Place the saffron threads to soak in a small bowl with 30ml(1 tbsp) boiling water. Heat the oil in a medium-sized saucepan at medium-high heat. Brown the chicken breasts and set aside on a plate lined with paper towel. Remove the seeds from the cardamom pods. Place the cardamom seeds along with the coriander, cumin seeds and cinnamon stick in a non-stick frying pan over low heat and dry-roast until fragrant. Grind the cardamom seeds, roasted spices (except for cinnamon), peppercorns and cloves to as close to a powder as possible using a pestle and mortar or a spice grinder.

Chop the almonds and pistachios finely using a food processor or with a knife. Heat the ghee in a medium-sized saucepan and gently fry the onion until golden. Add garlic and ginger and fry briefly. Add the ground spices and cinnamon, chicken and chickenstock and simmer, covered tightly, for 30 minutes. Stir the nuts into the yoghurt and add the yoghurt and the saffron with its water)to the rest of the curry. Bring it to the boil and then turn down the heat and simmer uncovered for 10 minutes. Season to taste. Before serving remove the chicken breasts and take the meat off the bone, shredding it or breaking it into chunks. Serve the curry on basmati rice sprinkled with a few roughly chopped pistachios.

 

Read more on: slow cook  |  pressure cook
 

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
1 comment
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.