Kashmir x Italy
Kashmiri chilli chicken cacciatore
The hunter came home with peppers, rosemary and a jar of Kashmiri chilli. Good hunt.
75 minTime
53 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original582kcalsame
53 gproteinsame
6 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Rub the chicken with 1 tsp salt, half the chilli powder, the fennel and dry ginger. Rest 15 minutes.
- 2Heat the olive oil in a heavy casserole on medium high heat. Brown the chicken in batches, about 4 minutes a side. Lift out.
- 3Lower to medium heat. Cook the onion, peppers and mushrooms for 8 minutes, then add garlic, rosemary, bay leaf and the rest of the chilli for 1 minute.
- 4Add tomatoes, tomato puree, stock and the chicken. Cover and simmer on low heat for 35 minutes until the chicken is tender and no pink remains near the bone.
- 5Add the olives, uncover and simmer 5 minutes to thicken. Scatter coriander.
Serve it like this
Set a chicken piece in a deep warm plate with peppers tumbling around it, spoon over the red sauce and scatter olives and coriander. Crusty bread or jeera rice alongside.
