Chicken kashmiri

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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


  1. Fry the chicken in the oil for about 4 minutes, until golden on the edges and white all over.
  2. Add the potatoes, onion, garlic, ginger, spices and chilli if using and fry for a further 4 minutes.
  3. 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.
  4. Allow to cool a little and then stir through the yoghurt, scatter with coriander and serve with boiled rice.

Additional Information

  • Can Freeze

  • Make Ahead

  • Chicken

  • Main Course

  • Gluten Free

  • Nut Free

  • Egg Free

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