Easy Chicken Curry

Shop Kashmiri Krush


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


  1. Fry onion in ghee or olive oil, adding garlic when onion is golden colour
  2. Add Screaming Seeds Kashmiri Krush and cook approximately 2 minutes
  3. Add chicken fillets and mix well, then add rest of ingredients
  4. 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