This Creamy Kashmiri Chicken Curry is not a real curry in the meaning of this kind of dish. This chicken curry recipe lacks the burning heat of a traditional hot curry but doesn’t disappoint with delicious flavour combinations of cardamom, chilli and paprika.
What Is Kashmiri Chicken Curry?
Kashmiri Chicken Curry, as the name suggests, is a native to Kashmir, full of authentic spices like cardamom, black peppercorns, cinnamon, and cloves to name a few. If you are looking for a refreshing twist to a chicken curry for a family meal or a special recipe to serve to guests on special occasions then this Kashmiri Korma recipe is a must-try!
Use high quality ingredients for the best result.
Pro Tips When Following Any Chicken Curry Recipe
Although there are many different chicken curry recipes out there, there are some underlying principles to follow in order to ensure a delicious outcome. Here are some of my best tips that I’ve used when cooking curries just like this Kashmiri Korma recipe:
- Slice and cut your thickening agents such as onions and tomatoes into smaller pieces or chunks. The smaller the pieces the thicker your gravy will be.
- Give yourself ample time to prepare your ingredients and cook your curry. Curries usually take more time to cook than other dishes and it’s important that you set that time aside to ensure that the full flavours of the curry are extracted from the spices used.
- If you happen to put too much salt into your curry, instead of adding additional water which will ruin your gravy thickness, add a raw peeled potato to your pot. The potato will soak up the excess salt and you will save your curry from potentially ruining.
Our best and quick Kashmiri Chicken Curry
- 600 g skinless chicken breasts, chopped into bite size pieces
- 250 ml natural yogurt
- 100 g frozen peas
- 25 g ghee or butter
- 2 large onions thinly sliced
- 10 whole peppercorns
- 10 seeds from cardamom pods, crushed or whole cardamom seeds
- 1 stick cinnamon small
- 1 small knob of fresh root ginger, peeled and finely chopped
- 2 cloves garlic finely chopped
- 1 tsp chilli powder
- 2 tsps paprika powder
- Melt the ghee or butter in a wok. Add the onions, peppercorns, crushed cardamom seeds and cinnamon and fry for about 8 – 10 minutes, stirring occasionally, until the onions are golden.
- Add the ginger, garlic, chilli powder, paprika and salt to taste and fry for a further 2 minutes, stirring occasionally.
- Add the chicken pieces and fry gently until they are evenly browned and cooked through.
- Add the peas and stir fry until cooked.
- Gradually add the yogurt, stirring constantly until heated through.
- If sauce is too thick, add a touch of water to thin it out.
- Serve hot with rice and lime wedges.
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