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Kashmiri Chicken Curry
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By : Mearl Fernandes
Category : Chicken
Servings : 4
Time Taken : 15-30 mins
Rating :
  1. Heat the oil in a thick-bottom nonstick wok.
  2. Fry the onions to pink and then add the whole spices and cook for 1-2 mins.
  3. Add the chicken pieces and stir fry for 3-4 mins.
  4. Lower the heat and add the garlic, ginger, salt, garam masala, ground almonds and red chili powder - stir fry for 2-3 mins.
  5. Beat the yoghurt and add it in, stir cook for another few mins.
  6. Add the apples and chopped coriander, cover and cook for 10-15 mins.
  7. When the chicken is cooked, transfer into a serving dish and garnish beautifully with toasted almond flakes and chopped coriander leaves.

Image: Flickr/creativecommons mdid

1 small chicken abt 750-800g - skinned and cut into 8 pieces
2 tsp oil
1 inch cinnamon stick
4 black peppercorns
1 bay leaf
2-3 cardamoms
2 cloves
1 large onion - diced
1 tsp garam masala
1 tsp salt
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chili powder
1 tbsp ground almonds
3/4th cup yoghurt
2 green apples, peeled, cored and sliced
1 tbsp chopped fresh coriander
A handful sliced roasted almonds and chopped cilantro for garnish
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