A variation on the more traditional Indian chicken curry. Recipe serves 4.

Kasmiri chicken curry and poppadoms


  • 3 chicken breasts, diced
  • 1 tablespoon coconut oil
  • 1 large onion, sliced
  • 1 large piece ginger, peeled and grated
  • 2 garlic cloves, finely chopped
  • Bunch coriander, chopped
  • 1 tsp ground coriander
  • 1 tsp ground cardamon
  • 1 tsp turmeric
  • 100g flaked almonds
  • 100ml chicken or bouillon stock
  • Freshly ground black pepper


In a large pan, heat oil and brown chicken quickly. Transfer to plate and set aside.

Add onion, garlic, chilli, ginger to pan – cook for about 10 minutes until softened. Add the spices, and cook for a further 5 minutes. Add the almonds and then chicken, stir well, add stock and pepper. Simmer for 40 minutes over a gentle heat. Add fresh coriander before serving.

Serve with cauliflower rice and/or mango courgette ‘spaghetti’.

Cauliflower rice:

  • ½ cauliflower, cut into florets
  • 30g pine nuts
  • Ground black pepper
  • Juice ½ lemon
  • 2 tsp tahini

Place all in a food processor and blend until resembles “grains” – don’t over blend.

Mango courgette spaghetti:

  • 2 large courgettes, ‘spiralised’ or shredded finely
  • Flesh of one mango
  • 1 tbsp olive oil
  • Handful of mint leaves
  • 5cm piece of fresh root ginger
  • Juice of 1 lime

Blend the mango flesh with the oil, mint leaves, ginger and lime juice until smooth.

Pour the marinade over the courgette spaghetti and mix thoroughly.