Monday, 5 November 2012

Chicken Kashmiri

Chicken Kashmiri

This is moist and tender chicken at its best in an aromatic, spicy yogurt sauce. It can be a one pot wonder or, to bulk it up for a crowd served with brown rice. Also feel free to add in some more veg like peppers, carrots, broccoli etc. It is yet another healthy meal brimming with flavour.

Calories 812
203 per portion
Serves 4:
4 medium chicken fillets
200g baby potatoes
1 onion
4 cloves of garlic
2 inch piece of root ginger
300ml chicken stock
300g low fat natural yogurt
1 chilli
1 teaspoon of ground cumin seeds
1 teaspoon ground coriander
Seeds of 2 cardamom pods
Bunch of fresh coriander
Half a bag of baby spinach
1 lemon
Sea salt & black pepper


¨ Cut the chicken fillets into cubes. Quarter the potatoes. Finely chop the onion, garlic, chilli and ginger.

¨ Heat a large lidded pan with a splash of olive oil on it. Stir fry the chicken for a few min’s insuring it’s golden on the edges and white all over.

¨ Add in the potatoes, onion, spices, garlic, chilli and ginger and fry for a further 3-4 minutes.

¨ Add in the stock and bring to the boil, put lid on and gently simmer for 20 minutes until the potatoes are cooked and the chicken is super tender and the sauce has thickened.

¨ Stir in the spinach and season. Take off the heat and allow it to cool slightly. Pour in the yogurt and stir until blended in.

¨ Serve with a scattering of coriander leaves and a wedge of lemon.

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