Kashmiri Chicken with Pistachio & Craisins®

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NUTRITIONAL INFORMATION

INGREDIENTS

INGREDIENTS

  • 1 piece of cinnamon stick
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon cardamom seeds
  • 8 peppercorns
  • 125 grams butter
  • 1.5 kg chicken thighs
  • 500 ml chicken stock
  • 2/3 cup blanched almonds
  • 1/2 cup shelled pistachios
  • 1 large onion, finely chopped
  • 1/3 cup Ocean Spray® Craisins® dried cranberries
  • 5 cm piece of ginger, finely chopped
  • 2 cloves of garlic, finely chopped
  • Pinch salt
  • 250g natural yoghurt

DIRECTIONS

DIRECTIONS

In a fry pan, dry roast the cinnamon, coriander, cumin and cardamom seeds until aromatic. Combine with peppercorns in a mortar and grind to a fine powder.

Melt butter in a separate fry pan, then add chicken pieces and cook for approx. 5 minutes or until brown. Add ground spices, stock and simmer for about 30 minutes. Ensure the fry pan is covered with lid.

Place nuts to a blender and chop finely. Stir ground nuts and Craisins® into the yoghurt. Then, gradually add the yoghurt mixture to the chicken, stirring constantly and simmer gently uncovered for another 10 minutes.

Serve with cooked rice.

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