Kashmiri chicken curry is a rich and spicy meal to warm you up on a cold day! Perfect for sharing, this curry is easy to prepare and bursting with a rich tomato flavour. This recipe uses a whole roast chicken, and letting you save half to use in sandwiches or salads, but if you already have leftover roast chicken then this is a great way to use it. Don’t forget the pappadums to scoop up all the sauces of this Kashmiri chicken!
- For the chicken:
- 1 lemon, quartered
- 1 onion, quartered
- 1 large chicken
- 1tbsp peri peri salt
- 1tbsp olive oil
- For the curry:
- 1tbsp vegetable oil
- 1 red onion, chopped
- 2tbsp Kashmiri Rogan Josh paste
- 400g can chopped tomatoes
- 1 chicken stock pot
- 125g red lentils
- 150g green beans, halved
- To serve:
- basmati rice, assorted mini pappadums, natural yogurt mixed with mint leaves
Heat the oven to 190C. Push the lemon and onion into the chicken cavity. Put into a roasting tin, sprinkle with peri peri salt and olive oil and pour around 450ml water. Roast for 1 hour 30 mins or until the juices run clear.
Reserve, cool and chill half the chicken for sandwiches or see our other leftover chicken recipes. Then remove the chicken from the other half of the carcass, breaking into pieces.
To make the curry, heat the oil in a large pan, add the onion and fry gently for a few mins. Add the curry paste and cook for a couple of mins.
Add the tomatoes, then fill the can with water and add to the pan, along with the stock pot. Add the lentils and chicken and simmer for 15 mins until the lentils are tender.
Meanwhile, put the beans in a bowl with 2tbsp water. Microwave on High for 3 mins. Drain and stir into the curry. Serve with rice, pappadums and minted yogurt.