KASHMIRI CHICKEN CURRY

Surrounded by the snow-capped Himalayas, Kashmir is popularly known as the
"Switzerland of the East". The state is also renowned for its rich culinary heritage,
and this aromatic dish is one of the simplest among the region's repertoire.


20ml/4 tsp Kashmiri masala paste
60ml/4 tbsp tomato ketchup
5ml/1 tsp Worcestershire sauce
5ml/1 tsp five-spice powder
5ml/1 tsp granulated sugar
8 chicken joints, skinned
45/3 tbsp vegetable oil
5cm/2in piece fresh root ginger, finely shredded
4 garlic cloves, crushed
juice of 1 lemon
15ml/1 tbsp coriander (cilantro) leaves, finely chopped
salt


1)
To make the marinade, mix the masala paste, tomato ketchup, Worcestershire sauce,
five-spice powde, salt and sugar.
Allow the mixtureto rest in a warm place until the sugar has dissolved.


2)
Rub the chicken pieces with the marinade and allow to rest in a cool place for a
further 2 hours, or in the refregerator overnight. Bring to room temperature
before cooking.


3)
Heat the oil in a wok, karahi or large pan and fry half the ginger and all the
garlic until golden. Add the chicken and fry until both sides are sealed. Cover
and cook until the chicken is tender, and the oil has separated from the sauce.


4)
Sprinkle the chicken with the lemon juice, remaining ginger and chopped coriander
leaves, and mix in well. Serve hot. Plain boiled rice would make a good accompaniment.

The only thing I do different to this recipe is at stage 3 I also fry a large chopped
onion with the ginger and garlic. This is one of my favourite currys just add more paste
to add more heat.