Chicken Kashmiri

Prep: 10 mins

Cook: 25 mins

This is moist and tender chicken at its best, in an aromatic spicy yoghurt sauce. It can be a one-pot wonder or, to bulk it up for a crowd, serve it with brown ice. Feel free to add in some more veg like peppers, carrots or broccoli.

4 medium chicken fillets

200g baby potatoes

1 onion, peeled

4 cloves garlic, peeled

1 chilli de-seeded

2-inch piece of ginger, peeled

Olive oil

1 tsp cumin seeds

1 tsp coriander seeds

Seeds from 2 cardamom pods

300ml chicken stock

2 handfuls of baby spinach

Sea salt and black pepper to season

300g low-fat natural yoghurt

Bunch of fresh coriander

1 lemon

Cut the chicken fillets into cubes. Quarter the potatoes, unpeeled.

Finely chop the onion, garlic, chilli and ginger.

Heat a splash of oil in a large, lidded pan.

Stir-fry the chicken for a few minutes, ensuring it is golden on the edges and white all over.

In the meantime bash the cumin, coriander and cardamom seeds in a mortar and pestle.

When the chicken is ready add in the potatoes, onion, spices, garlic, chilli and ginger and fry for a further 3-4 minutes.

Add in the stock and bring to the boil, put the lid on and simmer gently for 20 minutes until the potatoes are cooked, the chicken is super tender and the sauce has thickened.

Stir in the spinach and season.

Take off the heat and allow it to cool slightly.

Pour in the yoghurt and stir until blended in.

Serve with a scattering of coriander leaves and a wedge of lemon.

Serves
4

Preparation Time
10 minutes

Cooking Time
25 minutes

Main ingredients
Dairy, Chicken, Vegetables

Recipe Type
Dinner, Family Dinners

Level of Difficulty
Easy