KASHMIRI CHICKEN (serves 5 adults)

Preparation: 10 mins
Cooking: 45–50 mins

Ingredients:

1 dessertspoon vegetable oil
1 large brown onion, finely chopped
1 clove garlic, crushed
1 kg chicken thigh fillets, cut into small cubes
1.5 tablespoons Screaming Seeds ‘Kashmiri Krush’ spice mix
1 x 410 g can crushed tomatoes
300 ml coconut cream

Method:

• Heat a roasting pan over medium heat for 2 minutes

• Add oil and onion to pan and cook, stirring for 2 minutes

• Add garlic and Screaming Seeds ‘Kashmiri Krush’. Stir well. Continue to cook for a further two minutes

• Add chicken pieces, tomatoes, and coconut cream. Stir well to combine

• Bring slowly to the boil, cover and reduce heat to lowest setting or place roasting pan in pre-heated oven (180°C) for 40 minutes

• Serve with steamed rice
  

Chefs Tips:

“Pork forequarter chops could also be used. Cut the meat from the bone and continue recipe as above.”

“15 minutes before the end of cooking time, add 1/2 cup sultanas to the curry and 1/2 cup roasted cashew nuts.”

Other delicious Screaming Seeds spice blends to compliment this tasty and simple dish …

                    Marrakesh  Magic                        Outback  Blend
                    Bengal  5  Spice                           7  Seas  Spice
                    Garam  Masala                             Caribbean  Chilli
                    Virgin  Island  Mix

This recipe was created and kindly donated by The Chefs Toolbox