Coconut Kashmiri Chicken (using Kashmiri Krush)

6 May 2015

“Hi Screaming Seeds – we have a favourite way to cook chicken in our home and have embraced Kashmiri Krush as an essential ingredient (replacing the assortment of spices we used to use). Now we call it 'Coconut Kashmiri Chicken'. It's simple, but smells, tastes and looks a million dollars!


  • 2 size 10 or 11 chickens (no bigger than size 12)
  • 2 large carrots
  • 1 red capsicum
  • 2 onions
  • several spring onions
  • 1 clove garlic crushed
  • 1½ cups of coconut cream (not milk its too runny)
  • 1½ tablespoons Screaming Seeds 'Kashmiri Krush' (plus any extra favourite spice eg turmeric or lime leaves)
  • 2 small limes halved
  • crushed chilli to taste
  • one small bunch coriander chopped
  • 2 cups of dry long grain (pref basmati) rice
  • 5 cups chicken stock
  • a little oil
  • lots of aluminium foil
  • deep roasting pan and a cooling rack


  1. Clean, dress and dry chickens – place 2 lime halves inside each chicken
  2. Finely chop vegetables
  3. In roasting tray, fry onion, carrot, capsicum, garlic and spring onion in oil of choice till onion is tender
  4. Stir in rice and fry briefly
  5. Pour in 4 cups of chicken stock and stir to remove any fried on bits of onion
  6. In a bowl mix coconut cream, Screaming Seeds 'Kashmiri Krush', chilli and coriander
  7. Place cooling rack over roasting pan to suspend chickens over rice/stock
  8. Slowly pour coconut spice mix over chickens working it into the crevices with a spoon
  9. Apply a little oil to a large piece of foil and lay over chickens, oil side down (oil stops foil sticking to chicken)
  10. Continue to wrap foil around roasting tray to completely seal chickens inside
  11. Bake at 180°C for 40 minutes
  12. Peel back foil to reveal chickens
  13. Pour last cup of stock into roasting pan (optional, stir in frozen peas at this stage)
  14. Bake for a further 20 minutes to crisp chickens

Serving Suggestion: Serve pieces of chicken on bed of aromatic yellow rice with a sprinkle of chopped coriander.

Tip: This will not work with fish or large cuts of red meat because they will not steam in the time it takes the rice to cook – fish will over cook and red meat will be too rare (also red meat juices spoil flavour of rice). Larger birds will also not cook in time. To down size to one chicken, halve vegetables, rice and stock and reduce coconut cream and spice by a third.

This fragrant and aromatic recipe kindly donated by - Kim Ter-Horst

....  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 .....  

Marrakesh Magic
Southern Cajun
Virgin Island Mix
Outback Blend
Bengal 5 Spice

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