Chicken Kashmiri Curry

INGREDIENTS

• 500g Chicken Thigh
• 1 Onion
• 300g Tomato
• 4 cloves Garlic
• 2 tsp Ginger
• 4 tbsp Cooking Oil
• 1 tsp Ground Cumin
• 2 tsp Ground Coriander
• 1 tsp Paprika
• 0.5 tsp Ground Turmeric
• 1 tsp Garam Masala
• 0.5 tsp Cinnamon
• 120g Plain Yogurt
• 500ml Water
• 1 tsp Salt
• 4 tbsp Fresh Coriander

STEPS

1. 1

   Cut 500g of chicken thigh into even 3 cm pieces. Keep it on a separate board and plate from ready-to-eat food, and wash hands, board, knife, and utensils with hot soapy water after handling.

2. 2

   Heat 4 tbsp of cooking oil in a heavy saucepan over medium heat. Add 1 onion (finely sliced) and cook for 8 minutes, stirring often, until soft and golden brown.

   ⏱ 8 min

3. 3

   Add 4 cloves of garlic (minced) and 2 tsp of ginger, then cook for 1 minute until fragrant. Stir in 1 tsp of ground cumin, 2 tsp of ground coriander, 1 tsp of paprika, 0.5 tsp of ground turmeric, 0.5 tsp of cinnamon, and half of the salt, and cook for 30 seconds.

   ⏱ 2 min

4. 4

   Add 500g of chicken thigh and stir-fry for 5 minutes, turning the pieces until lightly browned on all sides.

   ⏱ 5 min

5. 5

   Add 300g of tomato (finely chopped), 120g of plain yogurt, and the remaining salt. Cook for 5 minutes, stirring frequently, until the tomato softens and the yogurt is incorporated without separating.

   ⏱ 5 min

6. 6

   Pour in 500ml of water, bring to a gentle simmer, then cover and cook over low heat for 25 minutes. Stir twice during cooking. The chicken should be tender, with no pink remaining, and its juices should run clear.

   ⏱ 25 min

7. 7

   Uncover and simmer for 5 minutes until the sauce is thick enough to coat the chicken. Stir in 1 tsp of garam masala and 4 tbsp of fresh coriander (chopped), then rest off the heat for 3 minutes before serving.

   ⏱ 8 min