Kashmiri Curry Recipes
KASHMIRI CHICKEN CURRY
Kashmiri Chicken Curry, as the name suggests, is a native to Kashmir. This Kashmiri recipe, like all others, is full of authentic spices with a unique Kashmiri twist. The Indian recipe is a delectable non-vegetarian delight and is made by stewing chicken into curry. The curry is infused with flavours of spices and aroma making it a special recipe to serve the guests on special occasions. The chicken pieces are flavoured with spices like cardamom, black peppercorns, bay leaf cinnamon, cloves and peeled green apples, almonds also make way to impart unique taste to the recipe. Follow the recipe guide to know how to make it at home and impress your guests.
Provided by Mearl Fernandes
Categories Non-Vegetarian
Number Of Ingredients 1
Steps:
- Heat the oil in a thick-bottom non-stick wok. , Fry the onions to pink, add the whole spices and cook for 1-2 minutes. , Add the chicken pieces and stir fry for 3-4 mins. , Lower the heat and add the garlic, ginger, salt, garam masala, ground almonds and red chilli powder. , Stir fry for 2-3 minutes. , Beat the yogurt and add it in, stir for another few mins. , Add the apples and chopped coriander, cover and cook for 10-15 minutes. , When the chicken is cooked, transfer to a serving dish, and garnish with toasted almond flakes and chopped coriander leaves. ,
Nutrition Facts : Calories 240, Fat 9 grams, Fiber 2 grams, Protein 4 grams
KASHMIRI CURRY
Looking for a fragrant curry that is rich, smooth and incredibly creamy? Well, you are in the right place. Kashmiri curry is a luxurious mix of all of the above. With tender chunks of stewed meat, it is a real midweek treat. Want the good news? I will teach you how to make an authentic Indian restaurant style Kashmiri lamb curry. It will take you around 15 minutes. Let's go... What is in a Kashmiri? Originating and taking their influence from Kashmir, the most Northern state of the Indian subcontinent, Kashmiri dishes are characterized by their extensive use of mutton and lamb. A Kashmiri curry utilizes large portions of mild spices combined with creamy elements. They also tend to be quite sweet, featuring fruit and added jaggery or sugar. A BIR Kashmiri curry, while not prepared in the traditional style (which is more of a stew), still acknowledges these tastes. Within, you'll usually find some or all of the following elements: - Precooked meat - Traditionally lamb, but chicken can be used too A vegetable element - in the case of this recipe, crunchy red peppers A rich onion BIR gravy - This adds a savoury note and acts as the base of the sauce Sweet elements - Kashmir dishes often include fruit, and this one is no exception. You'll find hints of mango along with the use of ripe bananas to add sweetness. A small amount of chilli - Don't worry, true to the dish, we use Kashmiri chilli, which is mild and more for flavour than heat. Is Kashmir Curry Spicy? Kashmiri curry is not spicy at all. On a scale of 1 - 10, where 1 is really mild, and 10 is scorching hot, a Kashmiri curry will sit at around a 2, or maybe a 3. From the Kashmiri curry recipe below, you'll see that it does include chilli, but only a tiny amount. Aside from the greatly reduced chilli powder, it is also Kashmiri chilli, which isn't hot and is used more for colour and taste. Aside from this addition, Kashmiri curry doesn't contain any other hot elements, so if you, or your dinner guests, are spice averse, it could be a really great choice. What Does Kashmiri Curry Taste Like? Kashmiri curry is a real taste sensation and is all about rich flavours. Here is how the flavour profile is best described: - Relatively Mild - As we saw above, there is a little chilli in Kashmiri curry. Those who are super sensitive to spice might notice it, but you'd definitely say this is a mild one for regular curry fans. Think of it along the lines of a korma, and you are about there. Creamy - The authentic BIR Kashmiri curry recipe does use a little almond flour. This helps to thicken the dish up slightly. We also add coconut milk and butter, giving the Kashmir curry a really silky and creamy taste. Sweet - There is plenty in this Kashmiri recipe that makes it sweet. Almond flour imparts a subtle sweetness. We also add mango chutney during the cooking process to give it a fruity and slightly sour edge. In addition, it also features a chopped ripe banana along with a large spoonful of sugar. Slightly Savoury and Fragrant - There are plenty of fragrant spices and savoury tastes in Kashmiri curry. We use woody spices, like cinnamon, cloves and cardamom to give it a real fragrance. It also features BIR mix powder, and garam masala, adding that all-important Indian taste. Rich - The overall taste profile of Kashmiri curry is one of richness. The sweet and creamy texture can be over facing, so go easy on the side dishes! Does Kashmiri Curry Contain Nuts? Kashmiri curry does contain nuts. You will find that most BIR Kashmiri curry recipes use almond flour to add flavour, sweetness and to make the curry thicker. You will also find that with these styles of dishes, the top is often garnished with flaked almonds. If you want to find out which other curries feature nuts as a standard part of their recipe, I have an excellent guide here. Kashmiri Curry Recipe | Sweet and Fruity in 5 Easy Steps Prep Time: 5 minutes Cooking Time: 10 minutes Serves: 2 Calories: 710 per serving How to Make Kashmiri Curry | Ingredients Oil Cinnamon stick 1 cardamom pod 1 clove 1 small red pepper, chopped 1 tablespoon BIR mix powder 1 teaspoon turmeric ½ teaspoon garam masala ½ teaspoon Kashmiri chilli powder 1 tablespoon almond flour Precooked lamb 2 cups base gravy (heated) 2 teaspoons lime juice 1 tablespoon mango chutney 1 tablespoon coconut cream 2 teaspoons jaggery or brown sugar ½ ripe banana, chopped. 2 tablespoons of butter or ghee Chopped coriander to garnish Method Heat the oil in a large aluminium or stainless steel pan over high heat. As soon as the oil is up to temperature, add your cinnamon, cardamom pod and clove. Stir to coat in the oil until they begin to smell fragrant. Add the chopped pepper and fry for 30 seconds. Then go in with the mixed powder, turmeric, garam masala and chilli powder. Stir with the oil to make a loose paste. Add the almond flour and a small splash of base gravy and mix until you have a smooth paste. Then, add a cup of base gravy, along with the lime juice and mango chutney. Once bubbling, add your precooked meat and stir to coat. Add a second cup of heated base gravy along with the coconut cream, brown sugar, chopped banana and butter. Simmer over high heat until the sauce is reduced to the desired consistency. Add the butter and give the pan a final stir. Serve in a large bowl with chopped coriander sprinkled over the top. Kashmiri Curry | Tips and Tricks The red pepper is more for texture and to brighten the dish. You could also consider using green or yellow peppers as well as finely chopped onions. If you haven't got Kashmiri chilli powder, you can use normal chilli powder. Remember, it will be more potent, so use half of the amount given above. No lime juice? Don't worry. White wine vinegar or lemon juice will also produce a very similar taste. If you don't have almond powder, then coconut flour will work just as well and give a broadly similar taste. Double cream or even yoghurt will work well if you don't have coconut cream. For a really fancy Kashmiri curry, you can use fresh mango instead of using mango chutney. Oh, and while we are talking fruit, be sure that whatever fruit you use (be it mango or banana) is really ripe. This will ensure they are super sweet. My Kashmiri curry recipe is perfect for using up leftover bananas that are a bit past their best. Normal white sugar will do if you don't have brown sugar or jaggary. Use it in the same quantities as described above. Honey is also a nice addition. Making Kashmiri Curry | Final Thoughts Don't let the long list of ingredients above put you off. Get them all out, prepped and ready to go before you start cooking. Trust me, the end result is well worth it! Cooking Kashmiri curry is no different from any of my other BIR recipes. For a sweet and savoury treat, there is nothing better. Want something a bit hotter with similar tastes? Why not give my chicken Ceylon recipe a go?
Provided by James
Categories lunch, dinner
Yield 2
Number Of Ingredients 19
Steps:
- Heat the oil in a large aluminium or stainless steel pan over high heat. As soon as the oil is up to temperature, add your cinnamon, cardamom pod and clove. Stir to coat in the oil until they begin to smell fragrant.
- Add the chopped pepper and fry for 30 seconds. Then go in with the mixed powder, turmeric, garam masala and chilli powder. Stir with the oil to make a loose paste.
- Add the almond flour and a small splash of base gravy and mix until you have a smooth paste. Then, add a cup of base gravy, along with the lime juice and mango chutney.
- Once bubbling, add your precooked meat and stir to coat.
- Add a second cup of heated base gravy along with the coconut cream, brown sugar, chopped banana and butter. Simmer over high heat until the sauce is reduced to the desired consistency. Add the butter and give the pan a final stir.
- Serve in a large bowl with chopped coriander sprinkled over the top
Nutrition Facts : Calories 710
KASHMIRI ROGAN JOSH
Anjum Anand's recipe for this Indian lamb curry is slowly stewed for melt-in-the-mouth meat and a rich, spiced sauce
Provided by Anjum Anand
Categories Dinner, Lunch, Main course, Supper
Time 1h50m
Number Of Ingredients 18
Steps:
- Using a spice grinder or a pestle and mortar, grind the black and green cardamom pods, cloves, cinnamon stick, bay leaves, cumin seeds and chillies to a fine powder and set aside.
- In the small bowl of a food processor, whizz together the garlic and ginger with a good splash of water to a purée. Heat the oil in a large non-stick saucepan, add the lamb and brown well for 8-10 mins over a high heat. Add the purée and turn the heat down to medium, stirring constantly, as the mixture begins to reduce. The purée is ready when you see clear oil in the pan, this will take 3-5 mins.
- Give the yogurt a good stir to break up any lumps, then add half of it to the pan. Cook over a medium-high heat, stirring constantly and briskly, folding the yogurt into the lamb, for 8-10 mins until it has been fully absorbed by the meat. Repeat with the next batch of yogurt, stirring constantly as before. Once it is boiling, turn down to a simmer and stir occasionally until it has reduced by about a third. Add the reserved ground spices, the ground coriander and some seasoning.
- Cook for a few mins, stirring continuously, then cover with a lid and leave over a low heat for 1 hr 10 mins, stirring occasionally, until the meat is tender. If the sauce looks dry, add a splash of water.
- Grind the fennel seeds to a fine powder in a spice grinder or pestle and mortar, then add to the pan with the garam masala, ground almonds and some black pepper. Taste and adjust the seasoning, then cook for 1 min. Sprinkle over the coriander and serve with naan bread, if you like.
Nutrition Facts : Calories 640 calories, Fat 46 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 46 grams protein, Sodium 0.5 milligram of sodium
KASHMIRI CURRY CHICKEN
Make and share this Kashmiri Curry Chicken recipe from Food.com.
Provided by Member 610488
Categories Chicken Thigh & Leg
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Place chicken in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. Cover bowl, and refrigerate for 1 hour.
- Heat oil in a large pan over medium heat. Fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves in oil for about 3 to 4 minutes. Stir in garlic and ginger pastes, and cook for another 2 minutes. Add chicken and water, stir, and cover with lid. Cook for 20 to 25 minutes.
- Stir in coconut milk, and cook until almost dry. Stir to keep the chicken from sticking to the bottom of the pan. Stir in lime juice, and cook until dry.
Nutrition Facts : Calories 561.9, Fat 36.4, SaturatedFat 14.6, Cholesterol 103.5, Sodium 734, Carbohydrate 32, Fiber 2.1, Sugar 26.8, Protein 27.4
KASHMIRI LAMB
This recipe has been with me for over 30 years; it was given to me by a Kashmiri guy I shared a house with when I was 17. This is his mum's family recipe. Kashmir's cuisine combines the area's fruits and nuts with the ingredients and the cooking style of the Moghuls. This rich stew makes a marvelous main dish. Serve it with hot steamed rice or crusty breads. This is lovely!
Provided by The Gnome
Categories World Cuisine Recipes Asian Indian
Time 2h5m
Yield 6
Number Of Ingredients 17
Steps:
- Place red chiles, green chiles, cumin seeds, garam masala, ginger, garlic, grated coconut, and tomatoes into a blender; pulse several times to chop, then blend into a smooth paste.
- Heat vegetable oil in a large skillet or Dutch oven over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 10 to 15 minutes more.
- Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes.
- Stir in lamb pieces and salt. Cook, stirring frequently over medium-high heat, until the lamb pieces are browned on all sides, about 8 minutes.
- Mix in yogurt, saffron, and blanched almonds until well combined.
- Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour.
- Garnish the curry with chopped cilantro before serving.
Nutrition Facts : Calories 489.2 calories, Carbohydrate 16.1 g, Cholesterol 88.4 mg, Fat 35.4 g, Fiber 3.5 g, Protein 28.1 g, SaturatedFat 11.7 g, Sodium 132 mg, Sugar 8.6 g
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