Many, many moons ago when I lived on my own I used to treat myself to some deliciously hot and spicy curries. The kind of curry that clears your sinuses and leaves your mouth numb for hours after. That all changed when I met my husband.
He was a meat and two veg man and so as to not scare him off I toned down my taste for all things spicy. Next came the kids and once again I have had to change the way I cook a curry. There is now almost no heat, just the delicious mix of different spices. How I love a curry takeaway these days when I can order my very own vindaloo.
This recipe for Kashmiri Chicken is one that we all love. It is definitely not a hot curry but the combination of cardamom, chilli and paprika is delicious. My 4 year old describes it as “the curry I can’t get enough of.” As a Mum, that is music to my ears.
- 25g ghee or butter
- 2 large onions, thinly sliced
- 10 whole peppercorns
- seeds from 10 cardamom pods, crushed
- small cinnamon stick
- small knob of fresh root ginger, peeled and finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp chilli powder
- 2 tsps paprika
- 600g skinless chicken breasts, chopped into bite size pieces
- 100g frozen peas
- 250ml natural yogurt
- 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 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.
** The curry does tend to curdle when adding the yogurt but I find if I leave it to cool down and then reheat again, the sauce blends together but you will need to add some water to thin it out a bit.