Ingredients
500g chicken fillets, cubed
1 sliced onion
2 crushed cloves of garlic
1 1/2 tablespoons Screaming Seeds Kashmiri Krush
1 1/2 cups coconut cream
1 1/2 cups tomatoes, skinned and pureed
1/4 cup sultanas
Method
- Fry onion in ghee or olive oil, adding garlic when onion is golden colour
- Add Screaming Seeds Kashmiri Krush and cook approximately 2 minutes
- Add chicken fillets and mix well, then add rest of ingredients
- Bring to boil then simmer gently approximately 1 hour
You may try red meat, tofu or fish fillets instead of chicken.
Recipe kindly donated by J. Droese, Werribee VIC
