Chicken Kundou (Kashmiri Style Chicken) |
|
 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
Adapted from Pan American's Round the World Cookbook. This recipe comes from Kashmir, a region of the Indian subcontinent that is claimed by both India and Pakistan. The original says you can substitute 1 teaspoon powdered ginger for the fresh, but I don't recommend this. Ingredients:
1/4 lb butter |
4 onions, sliced |
fresh ginger, chopped (one-inch piece) |
2 garlic cloves, minced |
1/4 teaspoon cayenne |
1 1/2 cups buttermilk |
2 tomatoes, chopped |
1/4 cup ground almonds |
1/4 cup ground cashews |
2 whole chickens, cut in pieces (3 1/2 pounds each) |
2 teaspoons salt |
1/2 cup heavy cream |
Directions:
1. Melt butter in a large saucepan.
2. Add onions and saute for 10 minutes, stirring frequently.
3. Add ginger, garlic and cayenne.
4. Cook over low heat for 5 minutes, stirring occasionally.
5. Add buttermilk and tomatoes.
6. Cook over low heat for 10 minutes.
7. Add nuts, chicken and salt.
8. Cook over low heat for 1 hour, or until chicken is tender.
9. Pour cream over chicken and stir well.
|
|