5Senses | Kashmiri Spiced Chicken Curry

• Oil: 3 tbsp

• Cumin Seeds: 1 tsp

• 5Senses Black Peppercorns: 1 tbsp

• 5Senses Whole Cloves: 4-5

• 5Senses Cinnamon bark: 1 small

• 5Senses Green Cardamom Pods: 6-8 (lightly cracked)

• 5Senses Star Anise: 2

• 5Senses Kashmiri Dried Red Chili: 1-2

• Onion: 1 medium, finely sliced

• Ginger-Garlic Paste: 1 tbsp

• Tomatoes: 2, chopped or blended

• Chicken: 500 g, preferably bone-in

• 5Senses raw turmeric root: ½ tsp (powdered)

• Salt: 1 tsp, or to taste

• Water: ½ cup

• Fresh Coriander: for garnish

1. Heat oil in a pot over medium heat.
2. Add cumin seeds, black peppercorns, cloves, cinnamon sticks, green cardamom pods, star anise and Kashmiri dried chillies. Fry for 30–40 seconds until fragrant.
3. Add sliced onion and cook for 5–7 minutes until golden brown.
4. Stir in ginger-garlic paste and cook for about 1 minute.
5. Add chicken, turmeric and salt. Cook for 5–7 minutes, stirring occasionally, until the chicken starts to brown.
6. Add chopped or blended tomatoes and cook for 5–8 minutes until the tomatoes soften and the oil begins to separate.
7. Add ½ cup water, cover and simmer on low heat for 15–20 minutes, or until the chicken is fully cooked and tender.
8. Taste and adjust salt. Garnish with fresh coriander.