Kashmiri chicken curry from Best-Ever Curry Cookbook: Over 150 Great Curries from India and Asia (page 40) by Mridula Baljekar

  • coriander leaves
  • five-spice powder
  • garlic
  • ginger root
  • lemons
  • Worcestershire sauce
  • tomato ketchup
  • chicken pieces
  • Kashmiri masala paste
  • EYB Comments

    Marinate chicken at least 2 hours before cooking.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate chicken at least 2 hours before cooking.

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