Kashmiri Curry Chicken

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 lbs chicken pieces
• 1/2 teaspoon ground turmeric
• 1 tablespoon ground coriander
• 2 teaspoons black pepper
• 1 1/2 tablespoons chili powder
• 1 1/2 teaspoons salt
• 3 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 1 large onion, sliced
• 1 1/2 teaspoons cumin seeds
• 3 leaves fresh curry
• 2 teaspoons ginger paste
• 1 teaspoon garlic paste
• 2 cups water
• 1 cup coconut milk
• 2 tablespoons fresh lime juice

Recipe

• 1 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.
• 2 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.
• 3 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.