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Kashmiri Chicken Curry



  1. Heat the sunflower oil in a pan and shallow fry the onion slices until golden brown.
  2. Remove from the oil and leave in a sieve to drain.
  3. Place the onion slices on absorbent paper towel.
  4. Soak the onion slices and cashew nuts in boiled water.
  5. Place the mixture into a liquidizer and process until smooth.
  6. Heat 60ml sunflower oil in a pot.
  7. Fry the cinnamon stick and bay leaf until they turn a shade or two darker.
  8. Add the cumin seeds and when they start to sizzle, add the chopped onion.
  9. Season with salt and sauté until the onion is light golden brown.
  10. Spoon the ginger and garlic paste into the onion, fry for a few seconds.
  11. Add the red chilli powder and heat through for 3 – 5 seconds, taking care not to burn the spices.
  12. Add the sliced chicken and stir well to coat in the fried onion.
  13. Once the chicken has sealed, add the ground cumin, coriander, garam masala and turmeric.
  14. Stir well once again – the spices may stick to the pot and brown.
  15. Mix the chopped tomatoes into the chicken and loosen the spices stuck to the pan.
  16. Use a wooden spoon to break down the lumps in the tomatoes.
  17. Continue stirring until the sauce thickens and coats the chicken.
  18. Make a well in the centre of the pan and pour in the ground cashew and onion paste.
  19. Mix gently to warm the paste in the pan, toasting the cashew nuts to bring out the flavour.
  20. Stir the paste into the chicken and coat.
  21. Once the mixture has thickened, pour in the fresh cream.
  22. Simmer for a minute and garnish with chopped coriander.