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.

Bombay Potatoe

Bombay Aloo

Ingredients
1 ½ lbs. potatoes, peeled and cut into quarters
2-5 tbsp. vegetable oil
2 tbsp. Patak’s Mild Curry Paste*
1 medium onion, sliced
2 cloves garlic, crushed
1 tsp. mustard seeds (optional)
salt to taste (not much if any)

Oven method
Peel potatoes and cut into chunks. Par boil the potatoes in salted water
for 5-7 minutes. Drain. In a baking dish, mix together the oil and Patak’s
Mild Curry Paste. Mix together the crushed garlic, sliced onions and potatoes.
Coat with the curry paste mixture and bake in a pre-heated oven for 30-45
minutes at 375°F.

Preparation time: 10 minutes. Cooking time: 30-45 minutes. Serves
4-6.

Stovetop method
Peel potatoes and cut into chunks. Par boil the potatoes in salted water
for 5-7 minutes. Drain. Heat oil in a large frying pan over medium heat.
Add mustard seeds. When the seeds begin to pop, stir in the onion and
garlic and sauté until golden brown. Add Patak’s Mild Curry Paste,
reduce heat to low and simmer for 2-3 minutes. Add potatoes and salt and
cook for 5 minutes, adding a little water if potatoes begin to stick.

Preparation time: 10 minutes. Cooking time:
25 minutes. Serves 4-6.

* After opening, curry pastes can be stored in a cupboard or refrigerator
for up to six months.