Kashmiri chicken curry is a delicious, boldly spiced, but relatively mild curry in a masala-style sauce sweetened with cashews and raisins.
This is not a quick curry to make, but it is fairly easy with no difficult techniques or time pressures, and it tastes fantastic!
Rich and Creamy Chicken Curry
You don't have to throw a stone very far to hit an Indian curry on my website. I've got obvious dishes like chicken tikka masala and lamb jalfrezi, to less well-known dishes like chicken rezala and kaleji masala (a liver curry).
My latest dish is my take on a Kashmiri chicken curry. An incredibly creamy and relatively mild dish, despite relying on just a little cream.
Most of the texture comes courtesy of a cashew paste that also features raisins, which add a fantastic sweetness. Loads of British people pull a face at raisins in Indian curries, probably as a reaction towards some of the more questionable 70s additions!
But here it works incredibly well, and they are a traditional addition.
This is far from a quick dinner; it does benefit from a quick marinade, and you really can't rush the onions in the opening cooking phase.
But it is far from difficult, and it is incredibly tasty and having that aroma wafting around your house for a couple of hours is a delight!
Frequently Asked Questions
Can I use chicken breast?
Yes, although you will not get as much flavour as you will with chicken thighs. It also risks being a little dry.
What do the raisins and cashew nuts add?
Both offer a little sweetness to the dish; the cashew nuts also thicken and enrich the sauce, making it incredibly creamy, without the addition of a lot of cream.
How spicy is this curry?
I always caveat this question by saying that spice is incredibly personal, and you will know your comfort zone better than anyone else.
I consider this dish to be fairly moderately spiced in terms of heat. All of that heat comes from Kashmiri chilli powder, which provides lots of colour with a modest amount of heat.
If you want to make it less spicy, reduce the amount of chilli powder. If you want it hotter, add some fresh chillies with the onions at step 7.
Can I make this in advance?
Yes, this dish will sit in the fridge perfectly well for 2-3 days, in an airtight container.
I would not add the cream if I were making this in advance, and add the cream during the reheating phase.
Serving Suggestions
I may be stating the obvious, but this Kashmiri chicken curry needs some flatbread to mop up all of that thick and creamy sauce.
I have opted for naan bread here, as I so often do, but chapatis would work equally well. They are also very easy to make!
Rice is always a solid stalwart to serve with a nice curry. I usually opt for plain basmati rice, but a good pilau rice would work wonderfully.
If you want to go the full-on curry house vibe, how about adding a few poppadoms, cucumber and mint raita and kachumber salad to start your meal?
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 28cm or 11" frying pan.
- Stirring and serving spoons.
- Mini blender.
- A kettle for boiling water.
- Mixing/prep bowls.
- Chopping board.
- Kicthen knife.
- Grater.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Kashmiri Chicken Curry Recipe
Ingredients
- 400 g Chicken Thigh Meat 14oz (boneless and skinless)
For the Marinade:
- 3 Garlic Cloves
- 15 g Ginger ½ thumb sized piece
- 4 tablespoon Yoghurt
- 1 teaspoon Kashmiri Chilli Powder
- ½ teaspoon Ground Coriander
- ¼ teaspoon Turmeric
- ½ teaspoon Salt
For the Curry:
- 12 Cashew Nuts
- 2 tablespoon Raisins
- 75 ml Boiling Water ⅓ Cup
- 2 large Onions 400g
- 2 tablespoon Cooking Oil
- 200 g Tin of Plum Tomatoes 7oz
- 12-16 Curry Leaves
- 1 teaspoon Fennel Seeds
- 1 Black Cardamom Pod (cracked with the side of a knife
- 2 teaspoon Kashmiri Chilli Powder
- 1 teaspoon Garam Masala
- ½ teaspoon Ground Cumin
- ½ teaspoon Black Pepper (freshly ground)
- 3 tablespoon Double Cream
- Salt to taste
Instructions
- Cut the chicken into large bite-sized pieces and add them to a bowl.
- Peel the garlic cloves, mash them to a paste and add it to the chicken.
- Peel and grate the ginger and add it to the chicken.
- Add the remaining ingredients for the marinade to the chicken, mix and allow to sit for at least 30 minutes (up to 4 hours).
- Place the cashew nuts and raisins in a bowl, then pour over the boiling water. Allow them to sit for 15 minutes.
- Cut the onions in half, peel them and then cut them into a rough 25mm (1") dice.
- Heat a 28cm or 11" frying pan over a medium heat. When it is hot, add the oil, followed by the onions and cook for 15 minutes, stirring occasionally.
- Roughly chop the tinned tomatoes.
- By now, the cashews and raisins should have had their 15 minutes of soaking. Transfer them to a mini blender and blitz them to a paste.
- Add the curry leaves, fennel seeds and cardamom pod, and give everything a stir for 30 seconds or so.
- Add the marinated chicken, followed by the chilli powder, garam masala, cumin and black pepper, then cook for 10 minutes. Stirring regularly.
- Add the chopped tomatoes, along with the cashew and raisin paste, reduce the heat to low and cook for 30 minutes.
- Stir in the cream, and cook for a final 2-3 minutes before serving.