John Myers
Kashmir Chicken
The perfect kashmir chicken recipe with a picture and simple step-by-step instructions.
- 300 g Chicken fillet or turkey breast
- 1 small Chopped onion
- 150 ml Coconut milk thin
- 1 small Dried chilli
- 2 tbsp “Curry” Eigenprodukt siehe unten
- 1 tbsp Raisins
- 100 ml Water
- 2 tbsp Almond leaves
- 2 tbsp Freshly cut pineapple to garnish
- Heat the oil in a coated pan with the curry powder and the chilli – until the fragrance exudes, then add the meat, onions, raisins and flaked almonds and continue frying, season with curry powder and deglaze with water and coconut milk. Simmer gently for 5 minutes. If necessary, season again with salt and pepper and stir well. Add pineapple when serving.
Preparation for curry powder or curry paste
- Finely chop salt, fresh garlic, cardamom powder, whole coriander, finely chop ginger, cinnamon powder, whole cumin, anise powder, turmeric, sunflower oil 1 tablespoon, -the quantities are based on your own preferences- I take about 1 teaspoon each . Finely grind the whole thing in a mortar. Can be kept well in a glass. Makes about 3-4 servings.
- If you want the dish to be vegetarian, you can simply use potatoes instead of meat.
- Wish you a good appetite.
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