Chicken Kashmir

Chicken Kashmir

Chicken Kashmir

Cook Time
1 Hour 15 Minutes
Chicken Kashmir
  • 4 chicken portions, each cut in half

  • 2 tablespoons oil

  • 1 tablespoons Ground Cumin

  • 1 tablespoons Ground Coriander

  • ¼ teaspoon Cayenne Chilli Pepper

  • ½ teaspoon salt

  • 100 gram (4 ounce) onion, sliced

  • 6 tablespoons natural yoghurt

  • 2 tablespoons cold water

  • 400 gram (14 ounce) tin sliced peaches or 2 fresh peaches

  • 1 tablespoons Garam Masala Powder

Key Products
Ground Cumin

Product Information

£ 1.70/unit,28g
Ground Coriander

Product Information

£ 1.70/unit,24g
Schwartz product packaging

Product Information

£ 1.69/unit,26g
Garam Masala Powder

Product Information

£ 2.00/unit,30g


  • 1 Add Cumin, Coriander, Cayenne Pepper, salt and onion to the frying pan and cook gently for 2 minutes. Stir in the yoghurt and water and bring gently to the boil. Pour over the chicken pieces. Cover and cook in the oven for 30 minutes.
  • 2 Meanwhile, drain the tinned peaches, discard the syrup and rinse the fruit with cold water. Alternatively, skin, stone and slice the fresh peaches if using. Scatter most of the peach slices over the partially cooked chicken and reserve the remainder for decoration.
  • 3 Return the chicken to the oven and cook, covered, for a further 30 minutes. Drain off the cooking liquid into a saucepan and add the Garam Masala. Bring to the boil, stirring.
  • 4 Transfer the chicken to a serving dish and pour the sauce over. Decorate with peach slices. Serve this fruity Indian curry with boiled rice.
  • 5 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
  • 6 Fry the chicken pieces on both sides. Remove chicken from the pan and arrange in an ovenproof casserole dish.