Chicken Kundou (Kashmiri-Style Chicken)

10m
Prep Time
1h
Cook Time
1h 10m
Ready In


"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, as the two kinds of ginger taste substantially different."

Original is 7 servings

Nutritional

  • Serving Size: 1 (849 g)
  • Calories 839.8
  • Total Fat - 37.8 g
  • Saturated Fat - 18.2 g
  • Cholesterol - 1345.7 mg
  • Sodium - 1364.9 mg
  • Total Carbohydrate - 20 g
  • Dietary Fiber - 3.3 g
  • Sugars - 10.9 g
  • Protein - 100.7 g
  • Calcium - 187 mg
  • Iron - 14 mg
  • Vitamin C - 39 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Melt butter in a large saucepan.

Step 2

Add onions and saute for 10 minutes, stirring frequently.

Step 3

Add ginger, garlic and cayenne.

Step 4

Cook over low heat for 5 minutes, stirring occasionally.

Step 5

Add buttermilk and tomatoes.

Step 6

Cook over low heat for 10 minutes.

Step 7

Add nuts, chicken and salt.

Step 8

Cook over low heat for 1 hour, or until chicken is tender.

Step 9

Pour cream over chicken and stir well.

Tips


No special items needed.

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