Ingredients
-
3
-
1/2
-
1
-
2
-
1 1/2
-
1 1/2
-
3
-
1
-
1
-
1
-
-
-
-
-
Directions
Kashmiri Curry Chicken,This recipe is from a local Indian restaurant.,Mmm, your curries never disappoint!!! I loved this richly flavoured curry, I didnt cook it until quite dry, always preferring a bit of sauce, but this was excellent, I would happily make it for company. Thank you Celticevergreen, made for My 3 Chefs
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Steps
|
1
Done
|
Place Chicken in a Large Bowl, and Season With Turmeric Powder, Coriander Powder, Black Pepper, Chili Powder, and Salt. Cover Bowl, and Refrigerate For 1 Hour. |
|
2
Done
|
Heat Oil in a Large Pan Over Medium Heat. Fry Mustard Seeds, Fenugreek, Onion, Cumin Seeds, and Curry Leaves in Oil For About 3 to 4 Minutes. Stir in Garlic and Ginger Pastes, and Cook For Another 2 Minutes. Add Chicken and Water, Stir, and Cover With Lid. Cook For 20 to 25 Minutes. |
|
3
Done
|
Stir in Coconut Milk, and Cook Until Almost Dry. Stir to Keep the Chicken from Sticking to the Bottom of the Pan. Stir in Lime Juice, and Cook Until Dry. |
