Get To Know Our Kashmiri Curry Powder

What is in our Kashmiri Curry Powder (Mild)? 

This popular blend consists of coriander, mustard powder, cumin, salt, cinnamon, turmeric, pepper, fenugreek, chilli powder and clove.

What does Kashmiri taste like?

This blend has a mild heat that provides a tangy taste.

What is the shelf life of this product?

This blend has a shelf life of two years provided that goods are stored in an airtight container in ambient conditions.

Where is our Kashmiri Curry Powder blended?

It’s blended in the UK!

Suggested Use:

Kashmir, in the north of India, is home to the Kashmiri curry. Usually made with chicken, garam masala and fruit, this mildly spicy curry is sweet, creamy and rich and often served a long side fluffy basmati rice and Indian breads. But that’s not all this spice blend can do… Sprinkle into vegetable dishes, tomato sauces, soups, stews and marinades for extra flavour. A pinch of curry powder can be added to egg and cheese dishes a long with sauces and salad dressings. Sprinkle a little over freshly made popcorn, potato crisps or potato wedges for a spicy savoury twist. Why not bring the flavours of India to the table by adding a little to a breadcrumb coating for chicken or fish?

Kashmiri Curry


  • 2 teaspoons Oil
  • 1 Onion peeled & chopped
  • 2-3 Cardamom Pods
  • 800g Chicken skinned & cut into 8 pieces
  • 2-3 teaspoons Kashmiri Curry Powder
  • 1 teaspoon Garam Masala
  • 1 teaspoon Ginger Paste
  • 1 teaspoon Garlic Paste
  • 1 Bay Leaf
  • 1 tablespoon Ground Almonds
  • 95g Yoghurt
  • 2 Apples peeled, cored and sliced
  • Cilantro chopped


  • Heat the oil in a frying pan, saut√© the onions then add the cardamom pods and cook for 1 - 2 minutes.

  • Add the chicken pieces to the pan and fry for 3 - 4 minutes.

  • Lower the heat, stir in the Kashmiri Curry Powder, Garam Masala, ginger, garlic, bay leaf and ground almonds for 2 - 3 minutes.

  • Beat the yoghurt, pour into the mixture and stir for another few minutes.

  • Add the apples, cover and cook for 15 minutes. Once the chicken is cooked, serve with chopped coriander leaves on top. (Remove the cardamom pods before serving!)


About the Author


As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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