Kashmiri-style Chicken and Cashew Curry [Gluten free, Grain free]

A dish that is bursting with flavour, just the right amount of heat, and so darn good you’ll just have to have seconds

This is a Kashmiri-style curry, and I say ‘style’ because I used a Kashmiri masala but of course, being from Durban and not Kashmir, well, it’s hardly authentic! I have had authentic Kashmiri food made by a friend from the region, and it is quite a bit different to what us Durbanites know as ‘curry’. One thing I cannot add to my curries is fruit. I just cannot get my head around it so I’ve not added any dried fruit to this dish. You can of course 😉 

I would recommend you head out to a good spice shop to find the Kashmiri masala but if you cannot, you can make it from scratch. I came across this recipe for a Kashmiri curry paste that would be just the ticket should you not be able to find it. 

This would be great with some cauli roti or a Paleo dosa to keep it clean. I served mine with brown and wild rice but that’s entirely up to you. 

 

Recipe for Kashmiri-style Chicken and Cashew Curry

Yield: 4-6 servings 

Prep time: 10 minutes

Cooking time: 1 hour 

What you need

1.5kg chicken pieces 

2 tblspns olive/coconut oil

15g butter/ghee

1 onion, chopped finely 

2 bay leaves

2 star anise 

1 thumb sized piece cinnamon bark

1 tspn ginger and garlic paste 

1 heaped tblspn Kashmiri masala (or homemade curry paste as above)

1 tspn ground coriander 

1 tspn ground cumin

1/2 tspn ground turmeric 

3/4 cup Greek yoghurt 

Salt to taste 

3/4 cup water 

1/2 cup raw cashews 

Fresh coriander to garnish 

What you need to do

1. Heat oil and butter/ghee in a pot, over medium-high heat. Add onion and fry until golden brown. 

2. Add whole spices, ground spices and the ginger and garlic paste. These will burn so stir in the chicken almost immediately after adding the spices. 

3. Coat the chicken in the spices, then turn down the flame to a medium-low heat. Add the water and allow to cook for approx 20 minutes, turning occasionally to prevent the spices from burning. You may need to add a touch more water to ‘loosen’ any stickiness at the bottom of the pot. 

4. Add the yoghurt and season. Mix it all in properly. Lower the heat and allow to simmer, uncovered, for a further 30-35 minutes, until the sauce has reduced (it should be thick and coating the chicken rather than a ‘gravy’). 

5. Stir in the cashews and cook for a further 5 minutes. Done! 

Garnish with fresh coriander if desired and serve with your choice of accompaniment.  

Serving suggestion

 
It’s fragrant, spicy, and just completely moreish. A definite winner right here 😉 

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