North Indian · Lunch, Dinner
Kashmiri chicken curry
Chicken simmered in a fennel and yogurt gravy with Kashmiri chilli, warmly spiced without onion or garlic.
- Calories
- 713 kcal
- Protein
- 51 g
- Carbs
- 53 g
- Fat
- 33 g
- Prep
- 15 min
- Cook
- 30 min
Per serving, for one person.
Contains: dairy.
Ingredients
- 220 g Chicken thighs (boneless)
- 110 g Plain yogurt (curd)
- 4 g Fennel powder (saunf)
- 1 tsp Chilli powder
- 5 g Ginger
- ½ tsp Cardamom
- ¾ tbsp Sunflower oil
- ½ tsp Salt
- 4 g Coriander
- 55 g Basmati rice
Method
- Cook the rice in twice its volume of water for 12 minutes, covered.
- Heat oil, add ginger and cardamom, and fry for a minute.
- Add the chicken and sear for 5 minutes, then whisk in the curd, fennel powder and chilli powder.
- Cover and simmer gently 18 minutes, stirring occasionally, until the chicken is tender and the gravy thickens.
- Season with salt, finish with coriander, and serve with the rice.
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