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Home Dish Mild Dairy-free Kashmiri Chicken Curry

Mild Dairy-free Kashmiri Chicken Curry

Name: How to cook Mild Dairy-free Kashmiri Chicken Curry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Sean Strydom

Mild Dairy-free Kashmiri Chicken Curry

Ingredient

Food ration :

6 servings

1.5 kg

Chicken

15 ml

Kashmiri Curry Paste

10 ml

crushed fresh Garlic

10 ml

minced fresh Ginger

60 ml

Oil

15 ml

ground Fennel

10 ml

ground Ginger

5 ml

ground Cloves

10 ml

ground Cinnamon

10 ml

ground Cardamom

5 ml

ground Turmeric

2,5 ml

Saffron

Onions, peeled and diced

Tomatoes, chopped

15 ml

Sugar

500 ml

Chicken Stock

1,3 kg

Sweet Potato peeled and chopped

Carrots, sliced

200 g

Green Beans, trimmed and halved

small Broccoli head, roughly chopped

800 ml

Coconut Cream

Cooking instructions

* Step 1

Marinate Chicken in Curry Paste, 5 ml Garlic and 5 ml Ginger.

* Step 2

Heat Oil in large Dutch Oven. Add Fennel, ground Ginger, Cloves, Cinnamon, Cardamom, Turmeric & Saffron and fry for a minute to release the flavours. Add Onions and fry till translucent.

* Step 3

Add Chicken, with marinade, 5 ml crushed Garlic, 5 ml minced Ginger and till Chicken is golden brown. Add Tomatoes and Sugar, Salt and Black Pepper cook till Tomatoes are broken down.

* Step 4

Add Stock, Sweet Potato and Carrots. Reduce heat and simmer for 20 - 25 minutes. Stir occasionally.

* Step 5

Add Green Beans and Broccoli, simmer for another 10 - 15 minutes. Once all the vegetables are cook, but not overcooked, add Coconut Cream and stir through. Serve with rice and Sambal Oelek.