Mild Dairy-free Kashmiri Chicken Curry

Name: Mild Dairy-free Kashmiri Chicken Curry
Yield: 6 servings
Cuisine: South African
Ingredients: 1.5 kg Chicken; 15 ml Kashmiri Curry Paste; 10 ml crushed fresh Garlic; 10 ml minced fresh Ginger; 60 ml Oil; 15 ml ground Fennel; 10 ml ground Ginger; 5 ml ground Cloves; 10 ml ground Cinnamon; 10 ml ground Cardamom; 5 ml ground Turmeric; 2,5 ml Saffron; 2 Onions, peeled and diced; 5 Tomatoes, chopped; 15 ml Sugar; Salt and Pepper; 500 ml Chicken Stock; 1,3 kg Sweet Potato peeled and chopped; 4 Carrots, sliced; 200 g Green Beans, trimmed and halved; 1 small Broccoli head, roughly chopped; 800 ml Coconut Cream

Sean Strydom @Sean_Strydom

Port Elizabeth

Mild Dairy-free Kashmiri Chicken Curry

Sean Strydom @Sean_Strydom

Saved

Ingredients

6 servings

1.5 kgChicken
15 mlKashmiri Curry Paste
10 mlcrushed fresh Garlic
10 mlminced fresh Ginger
60 mlOil
15 mlground Fennel
10 mlground Ginger
5 mlground Cloves
10 mlground Cinnamon
10 mlground Cardamom
5 mlground Turmeric
2,5 mlSaffron
2Onions, peeled and diced
How to dice an onion with no tears
5Tomatoes, chopped
15 mlSugar
Salt and Pepper
500 mlChicken Stock
1,3 kgSweet Potato peeled and chopped
4Carrots, sliced
200 gGreen Beans, trimmed and halved
1small Broccoli head, roughly chopped
800 mlCoconut Cream

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Steps

1

Marinate Chicken in Curry Paste, 5 ml Garlic and 5 ml Ginger.
2

Heat Oil in large Dutch Oven.
Add Fennel, ground Ginger, Cloves, Cinnamon, Cardamom, Turmeric & Saffron and fry for a minute to release the flavours.
Add Onions and fry till translucent.
3

Add Chicken, with marinade, 5 ml crushed Garlic, 5 ml minced Ginger and till Chicken is golden brown.
Add Tomatoes and Sugar, Salt and Black Pepper cook till Tomatoes are broken down.
4

Add Stock, Sweet Potato and Carrots.
Reduce heat and simmer for 20 - 25 minutes.
Stir occasionally.
5

Add Green Beans and Broccoli, simmer for another 10 - 15 minutes.
Once all the vegetables are cook, but not overcooked, add Coconut Cream and stir through.
Serve with rice and Sambal Oelek.