Kashmiri chicken

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Ingredients (20)

2.50 ml	saffron — threads
30.00 ml	sunflower oil
4.00	chicken breast fillets — large, on the bone
6.00	cardamom — pods
2.50 ml	coriander — ground
2.50 ml	cumin — seeds
2.00 cm	cinnamon — stick
8.00	black peppercorns
6.00	cloves
100.00 g	almonds — blanched
65.00 g	pistachios — shelled
30.00 ml	ghee
1.00	onion — finely chopped
4.00	garlic — cloves, finely chopped
5.00 cm	fresh ginger — grated
125.00 ml	stock — chicken
250.00 ml	yoghurt — Greek
0.00	sea salt and freshly ground black pepper

TO SERVE:

0.00	rice — basmati
1.00	pistachio nuts — chopped

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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.