[Necroticist] Thursday, November 05, 2009 6:53:01 AM
Kashmiri Chicken Curry:
1 medium onion - chopped, 2 oz (55g) butter, 2 tsp cumin seeds, 2 cloves garlic - crushed, 1'' (2.5cm) fresh ginger - grated, 2 tbsp tomato puree, 1 tsp chilli powder, 1 tsp paprika, 1/2 tsp turmeric, 1 tsp salt, 4 chicken breast fillets - cut into chunks, 1 bay leaf, 1 cinnamon stick, 2 1/2 floz (75ml) coconut cream (or single cream if preffered), 3 1/2 oz (100g) cashew nuts.
Melt the butter in a large pan and fry the onion until soft and lightly browned. Add the cumin, garlic & ginger - fry for about 1 min. Add the tomato puree, turmeric, salt and 7 floz (200ml) water - bring to a boil. Reduce heat and simmer for 10 mins.
Add the chicken and bay leaf, break the cinnamon stick in half and add. If the sauce looks too dry add a little more water. Reduce heat to a slow simmer, cover the pan and leave for about 15 mins to make sure chicken is cooked through.
In a heavy based pan - heat well and toast the cashew nuts until a nice golden brown. Stir into the curry with the cream of choice. Garnish with finely chopped coriander if u wish. Serve with Pilau rice & Naan bread.
(Remove the cinnamon & bay leaf before seving....).
