Kashmiri Chicken

This Creamy Kashmiri Chicken Curry is not a real curry in the meaning of this kind of dish. This chicken curry recipe lacks the 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!

Curry chicken

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:

  1. 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.
  1. 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.
  1. 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. 
Kashmiri Chicken

Quick Kashmiri Chicken – a homemade treat

Kashmiri chicken with tender meat and green peas is one of our family's favourite meals for the evening and weekends. It is also perfect for meal prep.
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 4 servings

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

** 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.
Keyword Chicken

Written by

Susan

Hi, I am Susan. I love the art of cooking and I love life! Also am keen to inspire you and try out new ways of cooking. Here on My Golden Pear I write about the latest trends, share my travel discoveries and enjoy improving home and garden.