Kashmiri chicken curry – deep red, creamy and mild

Red colour – without the burn

The deep red colour of this curry does not come from fiery chillies but from Kashmiri chilli, known for its beautiful colour and mild, fruity flavour. Soak and blend it into your own curry paste for a dish the whole family will enjoy.

You will need (serves 4)

• 6 whole Kashmiri chillies
• 4 garlic cloves
• 3 cm fresh ginger
• 2 tbsp ghee
• 1 onion, chopped
• 1 pinch hing (optional)
• 600 g boneless chicken thighs, diced
• 1 tin chopped tomatoes (400 g)
• 100 ml yoghurt or cream
• Salt
• 4 portions basmati rice

Method

1. Soak the chillies in warm water for 15 minutes. Blend with the garlic, ginger and a little of the soaking water into a smooth paste.
2. Fry the onion in ghee over medium heat until golden. Add a pinch of hing if using.
3. Add the chilli paste and fry for 2 minutes, stirring.
4. Add the chicken and brown on all sides.
5. Pour in the tomatoes, season with salt and simmer with the lid on for about 20 minutes.
6. Stir in the yoghurt or cream just before serving.
7. Serve with freshly cooked basmati rice and an extra spoonful of ghee.

Tips

• Want more heat? Add a regular hot chilli to the paste.
• Vegetarian version: swap the chicken for chickpeas and potatoes.
• The curry tastes even better the next day.

Allergens: ghee, yoghurt and cream contain milk. Hing contains wheat flour (gluten).

Everything you need for Sunday dinner is in our shop – order Kashmiri chilli here.