Chicken kashmiri

Avg. user rating

Rate this recipe

Prep time:

Cook time:

Serves: 4

By gem86



  • 1 onion peeled and finely chopped

  • 1 olive oil

  • 4 chicken breast cubed

  • 300ml chicken stock

  • 300g plain yoghurt

  • 1 knob ginger around 5cm; finely chopped

  • 1 green chilli de-seeded and finely chopped (optional)

  • 1 tsp ground coriander

  • 1/2 tsp cumin seeds

  • 2 cardamom pods seeds only

  • 4 cloves garlic peeled and crushed

  • 1 bunch fresh coriander chopped

  • 200g new potatoes quartered


<ol> <li>Fry the chicken in the oil for about 4 minutes, until golden on the edges and white all over.</li> <li>Add the potatoes, onion, garlic, ginger, spices and chilli if using and fry for a further 4 minutes.</li> <li>Add the stock and bring to the boil and cover. Simmer for 15 minutes until the chicken is tender, the potatoes cooked through and the sauce thickened.</li> <li>Allow to cool a little and then stir through the yoghurt, scatter with coriander and serve with boiled rice.</li> </ol>

Additional Information

  • Egg Free

  • Nut Free

  • Gluten Free

  • Main Course

  • Chicken

  • Make Ahead

  • Can Freeze

Avg. user rating:


Rate this recipe

Your comments