Kashmiri Chicken (Kashmiri Murgh)

We use this recipe at home without the raisins, very nice curry

• Serves 4
• Preparation Time 10 mins
• Cooking Time 20 mins

Ingredients

• 2 tbsp vegetable oil
• 400g chicken breast, diced
• 75g onions, sliced
• 300g chopped canned tomatoes
• 2 tbsp Patak’s Kashmiri Masala Curry Paste
• 25g cashew nuts
• 25g raisins
• 100ml single cream
• 75ml water
• 1 tsp sugar
• 2 tbsp fresh coriander, chopped
• salt, to taste

Cooking Instructions

1. Heat the oil in a pan and fry the sliced onions for 2 minutes. Add the Patak’s Kashmiri Masala Curry Paste. Sprinkle in some water if the paste begins to stick, and allow to cook for 2 minutes. Add the diced chicken and cook for another 2 minutes.
2. Add the cashew nuts, raisins, chopped tomatoes and cook for a further 10 minutes or until the chicken is cooked through.
3. Add a little water during cooking if the sauce looks a little dry.
4. Add the cream and check the sesoning. Add salt and sugar if required and heat gently for further 2 minutes.
5. Serve with piping hot rice, and garnished with fresh coriander.