Chicken Kashmiri

Ingredients

• 250 g Basmati long grain rice
• Salt
• 3 tomatoes (or 240 g diced canned tomatoes)
• 2 onions
• 1 Garlic clove
• 10 g ginger
• 500 g chicken breast fillet
• 2 tbsp ghee (15 g each; or butterfat)
• 3 cardamom pods
• 1 cinnamon stick (4 cm)
• 1 bay leaf
• 2 cloves
• 2 tsp garam masala
• 3 tbsp raisins (15 g each)
• 3 tbsp ground almonds (10 g each)
• 2 tbsp tomato paste (20 g)
• Cayenne pepper
• 1 small mango (250 g)
• 4 tbsp cashew nuts (15 g)
• 150 g yogurt with 10% fat
• 0.5 bunch cilantro (10 g)

Instructions

1. 1.

   Cook rice in 2.5 times the amount of salted water according to package instructions for 30–35 minutes. Meanwhile wash tomatoes, score them crosswise with a knife, blanch in boiling water for a few seconds, cool and peel. Dice tomatoes, removing seeds and stems.

2. 2.

   Peel onions and chop finely. Peel garlic and ginger and mince very finely. Rinse chicken, pat dry and cut into bite‑sized pieces.

3. 3.

   Heat 1 tbsp ghee in a pan. Add chicken and fry over medium heat for 3–4 minutes. Remove and set aside. Heat remaining ghee in the pan. Sauté onions for 2–3 minutes over medium heat. While this cooks, crush cardamom pods.

4. 4.

   Add tomatoes, garlic, ginger, cinnamon stick, bay leaf, crushed cardamom, cloves, garam masala and raisins to the pan and fry for 1–2 minutes over medium heat. Add chicken, ground almonds, tomato paste and 100 ml water, season with salt and pepper, cover and simmer on low heat for 10–12 minutes until the chicken is cooked through.

5. 5.

   Meanwhile peel mango and cut flesh into 1 cm cubes. Roughly chop cashew nuts. Stir mango, cashews and yogurt into the curry about 2 minutes before serving. Wash cilantro, pat dry and roughly chop leaves. Distribute rice and curry in bowls, sprinkle Chicken Kashmiri with cilantro and serve.