Kashmiri Chicken– A delicious Indian curry!

Kashmiri Chicken– A delicious Indian curry!

Amy No Comment
Entrees

Being a HUGE fan of Indi­an food, I was sur­prised to see a cur­ry dish I had nev­er tried before. This Kash­miri Chick­en recipe from Penzey’s cat­a­log looked right up my alley, and it is now one of my favorite cur­ries!! I love the sweet and spicy com­bi­na­tion of the spices, and the pair­ing of greek yogurt and wine makes for a per­fect­ly bal­anced creamy sauce. I will be mak­ing this one again and again, and it’s so easy! For a dairy free ver­sion, try sub­sti­tut­ing the Greek yogurt for full fat coconut milk. And I know I don’t even have to tell you at this point, I served it over my favorite cau­li­flower rice.

Kashmiri Chicken

Kash­miri Chick­en (Adapt­ed from Pen­zeys) (Dif­fi­cul­ty-Easy; Serves 4)

  • 2 lbs organ­ic chick­en thighs, trimmed and cubed
  • 1 Tbsp but­ter (or organ­ic coconut oil)
  • 2 onions, fine­ly sliced
  • 1/2 tsp ground black pep­per
  • 1/4 tsp ground car­damom
  • 1 cin­na­mon stick
  • 1/4 tsp ground gin­ger
  • 2–4 gar­lic cloves, minced
  • 1 tsp chili pow­der
  • 1 tsp turmer­ic
  • 2 tsp smoked papri­ka
  • 1/2 tsp salt, or more to taste
  • 1/2 c full-fat Greek yogurt (or full-fat organ­ic coconut milk)
  • 1/4 c white wine, I used Chardon­nay
  • 1/4 c organ­ic dried cran­ber­ries

Rinse the chick­en, pat dry and set aside. Heat the but­ter (or coconut oil) in a large skil­let. Add the onions, black pep­per, car­damom, and cin­na­mon stick and cook until the onions are gold­en, about 10 min­utes. Add the gin­ger, gar­lic, chili pow­der, turmer­ic, papri­ka, and salt and cook for 2 min­utes, stir­ring occa­sion­al­ly. Add the chick­en pieces and cook until nice­ly browned, stir­ring often. In a medi­um bowl, com­bine the yogurt (or coconut milk) and wine and mix well. Reduce heat to low and grad­u­al­ly add the yogurt mix to the skil­let, stir­ring con­stant­ly until ful­ly incor­po­rat­ed. Reduce the heat, cov­er and sim­mer for about 30 min­utes. Serve over cau­li­flower rice or quinoa. 

sauteed onions for Kashmiri Chicken great spice blend for Kashmiri Chicken organic chicken thighs Kashmiri Chicken a delicious curry! Kashmiri Chicken served over Cauliflower Rice

 

Kash­miri Chick­en– A deli­cious Indi­an cur­ry!
 
Prep time
Cook time
Total time
 
A deli­cious sweet and spicy Indi­an cur­ry.
Author:
Dish: Entree
Cui­sine: Indi­an
Serves: 4
Ingre­di­ents
  • 2 lbs organ­ic chick­en thighs, trimmed and cubed
  • 1 Tbsp but­ter (or organ­ic coconut oil)
  • 2 onions, fine­ly sliced
  • ½ tsp ground black pep­per
  • ¼ tsp ground car­damom
  • 1 cin­na­mon stick
  • ¼ tsp ground gin­ger
  • 2–4 gar­lic cloves, minced
  • 1 tsp chili pow­der
  • 1 tsp turmer­ic
  • 2 tsp smoked papri­ka
  • ½ tsp salt, or more to taste
  • ½ c full-fat Greek yogurt (or full-fat organ­ic coconut milk)
  • ¼ c white wine, I used Chardon­nay
  • ¼ c organ­ic dried cran­ber­ries
Instruc­tions
  1. Rinse the chick­en, pat dry and set aside.
  2. Heat the but­ter (or coconut oil) in a large skil­let.
  3. Add the onions, black pep­per, car­damom, and cin­na­mon stick and cook until the onions are gold­en, about 10 min­utes.
  4. Add the gin­ger, gar­lic, chili pow­der, turmer­ic, papri­ka, and salt and cook for 2 min­utes, stir­ring occa­sion­al­ly.
  5. Add the chick­en pieces and cook until nice­ly browned, stir­ring often.
  6. In a medi­um bowl, com­bine the yogurt (or coconut milk) and wine and mix well. Reduce heat to low and grad­u­al­ly add the yogurt mix to the skil­let, stir­ring con­stant­ly until ful­ly incor­po­rat­ed.
  7. Stir in the dried cran­ber­ries. Reduce the heat, cov­er and sim­mer for about 30 min­utes.
  8. Serve over cau­li­flower rice or quinoa.

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