This recipe was inspired by Mary Berry’s kashmiri chicken curry but modified somewhat. It was amazing and the chicken was so tender. A truly delicious curry with a real depth of flavour. I hope you like my take on it.
1 tablespoon hot curry powder
1 tablespoon ground cinnamon
1 tablespoon ground cumin
1 tablespoon ground coriander
Half tablespoon turmeric
Half tablespoon ground all spice
2 tablespoons ground nut oil or sunflower oil
Teaspoon chilli flakes
2 tablespoons flour
4 chicken breasts – chopped
1 onion – diced
450ml vegetable stock
Zest and juice of 1 lime
Thumb sized piece of ginger – grated
2 garlic cloves – minced
Measure out all of your spices into a large mixing bowl except the ground coriander and chilli flakes, stir to combine and set aside.
Add your chopped chicken to a separate bowl and sprinkle over half of the spice mix and coat thoroughly. Marinate for at least an hour but overnight if time permitting.
Add your oil to a large pan and heat. Add your chopped chicken and brown. Set aside still reserving the oil in the pan.
Add our diced onions, grated ginger and minced garlic and cook down until the onions are soft and translucent.
Now add the chicken back to the pan along with the rest of the spice mix, stock, chilli flakes and flour.
Stir to combine and add your lime juice and zest. Simmer for 5 minutes.
Transfer to an oven proof dish with a lid and cook in the oven for approximately 30 minutes.
Remove from oven and stir in your ground coriander.
Serve with soft pillowy naan breads and some fluffy basmati rice.