Kashmiri Chicken (using Kashmiri Krush)

6 May 2015

(serves 5 adults)

Preparation: 10 mins
Cooking: 45–50 mins


  • 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


  1. Heat a roasting pan over medium heat for 2 minutes
  2. Add oil and onion to pan and cook, stirring for 2 minutes
  3. Add garlic and Screaming Seeds ‘Kashmiri Krush’. Stir well. Continue to cook for a further two minutes
  4. Add chicken pieces, tomatoes, and coconut cream. Stir well to combine
  5. 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
  6. 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.”

This recipe was created and kindly donated by The Chefs Toolbox

....  For this recipe, if I don't have  'Kashmiri Krush' in my pantry, what other SCREAMING SEEDS spice blend could I use instead?

Why not try .....  

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

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