KASHMIRI CURRY CHICKEN

Kashmiri Curry Chicken image

Make and share this Kashmiri Curry Chicken recipe from Food.com.

Provided by Member 610488

Time 55m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

3 lbs chicken pieces
1/2 teaspoon ground turmeric
1 tablespoon ground coriander
2 teaspoons black pepper
1 1/2 tablespoons chili powder
1 1/2 teaspoons salt
3 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 large onion, sliced
1 1/2 teaspoons cumin seeds
3 leaves fresh curry
2 teaspoons ginger paste
1 teaspoon garlic paste
2 cups water
1 cup coconut milk
2 tablespoons fresh lime juice

Steps:

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.
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.
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.

Nutrition Facts : Calories 561.9, Fat 36.4, SaturatedFat 14.6, Cholesterol 103.5, Sodium 734, Carbohydrate 32, Fiber 2.1, Sugar 26.8, Protein 27.4

*** Explore more Kashmiri Curry Chicken Recipes »

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