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Kashmiri 02

This Kashmiri 02 recipe uses Veg Oil, Chicken Stock, Thick Coconut Milk, and Soft Brown Sugar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3 tbsp
• 1 1/4 cup
• 1 1/2 cup
• 2 tsp

Method (preview)

1. 1

   Combine the onion, ginger, garlic, coriander seeds and anchovy essence and put them into a blender.

2. 2

   Blend to a smooth puree.

3. 3

   Transfer to a small bowl and stir in the ground almonds until the mixture is well blended.

4. 4

   Heat oil in a sauce pan.

5. 5

   When it is hot, add the spice paste and fry, stirring constantly, for 5 minutes.

6. 6

   Add a spoonful or two of water if the mixture becomes dry.

7. 7

   Add the chicken pieces to the pan and turn until they are well coated with the spice mixture.

8. 8

   Reduce the heat to moderately low and cook the chicken for 15 minutes, turning occasionally.

9. 9

   Pour over the chicken stock and bring to the boil,stirring constantly.

10. 10

    Reduce the heat to low, cover the pan and simmer the mixture for 20 minutes.

11. 11

    Stir in the coconut milk and brown sugar and continue to simmer the mixture for a further 20 minutes, or until the chicken is cooked and tender.