Kashmiri Chicken

Kashmiri Chicken

0:10 To Prep
0:45 To Cook
10 Servings
Average Rating
Difficulty Easy

Simple, quick and full of wonderful flavours.


  • 2 large brown onions
  • 2 cloves garlic, crushed
  • 3 Tbs Kashmiri Krush spice mix
  • 2kg chicken thigh fillets, trimmed and cubed
  • 2 x 410g cans crushed tomatoes
  • 600ml coconut cream

Step 1

Preheat oven to 180°C (160°C fan-forced) for 15 minutes.

Step 2

Heat 30cm Square Roaster on stovetop over medium heat for 2 minutes. Add oil and onion to pan and cook, stirring for 2 minutes.

Step 3

Add garlic and spice mix. Stir well. Continue to cook for a further 2 minutes.

Step 4

Add chicken pieces, tomatoes and coconut cream. Stir well to combine.

Step 5

Bring slowly to the boil, cover and reduce heat to lowest setting or place Square Roaster in preheated oven for 30 minutes. Serve with pilaf rice.



Where do I find the Kashmiri Krush spice mix? please

Josie B

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