Kashmiri Inspired Chicken
January 21, 2015
- Prep: 20 mins
- Cook: 8 hrs
8 hrs 20 mins
- Yields: 4
1Dry pan fry cardamom, coriander,cumin, cinnamon stick and cloves. Fry until aromatic. Place in mortar and pestle all except cinnamon, put cinnamon aside. Grind all spices and remove cardamom husks just crush seeds. Place all spices into bottom of slow cooker with cinnamon stick. I put the slow cooker on high while these sit on the bottom.
3Then in same fry pan melt gee and fry onion garlic and ginger. Then add to slow cooker.
5Crush nuts in mortar and pestle and then add to slow cooker.
7Dice up chicken thigh and then add to slow cooker with chicken stock and saffron threads.
9then turn slow cooker to low setting and cook on low for 8hrs.
11Remove cinnamon stick and
12Stir through yoghurt 20 minutes prior to serving.
14Serve with rice, naan bread etc.
16I serve mine with Naan Bread and Spinach Rice. Which is just Basmati rice mixed with spinach. (Can use Silverbeet, baby spinach or frozen spinach)
17Just cook rice and spinach and mix together.
Submitted by Brooke Frith
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