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Kashmiri Curry

Kashmiri curry is mildly spicy, sweet, creamy and rich in flavour!


  • Heat the oil in a frying pan, sauté 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!)

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