Mild Kashmiri Chicken Curry

This Creamy Kashmiri Chicken curry is not a true curry. Although this chicken curry recipe doesn’t have the same fiery heat as a traditional hot curry, it is delicious with its wonderful flavour combinations of chilli, paprika and cardamom.

What is Kashmiri Chicken Curry?

As the name implies, Kashmiri Chicken Curry is a Kashmiri recipe that uses authentic spices such as cardamom and black peppercorns. It also contains cloves, cinnamon, and cloves. This Kashmiri Korma recipe will give a new twist to chicken curry and make it a memorable meal for the whole family.

High quality ingredients are essential for the best results.

Tips for Following Any Chicken Curry Recipe

There are many chicken curry recipes, but there are some basic principles that you can follow to make your chicken curry delicious. These are my top tips for cooking curries such as this Kashmiri Korma.

1. Cut your thickening agents, such as tomatoes and onions into smaller pieces. Your gravy will thicken if you cut it into smaller pieces.
2. You should allow yourself plenty of time to prepare the ingredients and cook the curry. Currys take longer to prepare than other dishes, so it is important to allow yourself enough time to prepare your ingredients and cook your curry.
3. You can add more salt to your curry than you would like. Instead of adding water that will make your gravy thicker, add a peeled potato. Your curry will not go bad because the potato will absorb any excess salt.

Child friendly Chicken Curry Kashmiri style

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Total Time 40 minutes mins

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Ingredients

Metric – US Customary

• 600 g chicken breast cut into bite-sized pieces
• 250 ml natural yogurt
• 100 g green peas fresh or frozen
• 25 g butter or ghee
• 2 large onions thinly sliced
• 10 peppercorns whole
• 10 cardamom seeds cardamom pods
• 1 stick cinnamon small
• 1 small knob fresh root ginger peeled and finely chopped
• 2 cloves minced garlic
• ½ teaspoon chilli powder
• 2 teaspoons paprika powder

Instructions

• In a large saucepan, melt the butter or ghee. Stir in the onion, peppercorns, cinnamon and crushed cardamom seeds. Fry for 8-10 minutes, stirring frequently, until the onions turn golden.
• Stir in the garlic, ginger, chilli powder and paprika. Fry for 2 more minutes, stirring occasionally.
• Stir fry the pieces of chicken until evenly browned. Add the peas and cook until they are tender.
• Gradually add yogurt to the saucepan, stirring continuously until it is incorporated. To thin sauce, add some water to thin it.
• Serve warm with rice and lime wedges

Notes

Although the curry will curdle when you add the yogurt, I find that it blends well if it cools down. You may need to add water to thin it.

Nutrition 1 person

Serving: 1personCalories: 265kcalCarbohydrates: 14gProtein: 36gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 105mgSodium: 222mgPotassium: 845mgFiber: 3gSugar: 8gVitamin A: 460IUVitamin C: 18mgCalcium: 117mgIron: 1mg