Kashmir-style chicken is a very original and interesting chicken recipe. This dish will not only decorate any festive table, but also delight you with its extraordinary bite!
It is necessary
- - 125 g unsalted cashews
- - 4 cloves of garlic, peeled
- - 2.5 cm peeled ginger root
- - 2 green chili peppers without seeds
- - 1 tsp. ground cumin
- - 2 tsp ground coriander
- - 1/2 tsp. turmeric
- - juice of 1 lemon
- - 1 tbsp. l. sunflower oil
- - 8 boneless, skinless chicken thighs
- - 400 ml coconut milk
- - 1 stick of cinnamon
- - salt and ground black pepper
- - 125 g small spinach leaves
Instructions
Step 1
Set aside 25 grams of cashews to serve, and chop the remaining cashews in a food processor with garlic, ginger, chili, spices, lemon juice and 5 tablespoons of cold water into a smooth paste.
Step 2
Heat the oil in a skillet and brown the shelled nuts. Transfer to a plate with a slotted spoon and set aside.
Step 3
Fry the chicken in the same skillet, then add the spicy paste and cook for 2 minutes. Add coconut milk, cinnamon stick, salt and pepper. Cover and simmer over low heat for 45 minutes. Add spinach before serving. Sprinkle with toasted cashews.
