Most Indian savoury dishes are incomplete without a dash of chilli powder. However, when you want that mild zing and enticing red colour but also moderate spiciness, then Kashmiri chilli is the option. They give a glowing red colour to dishes without imparting too much heat and make the dish more appealing and palatable. The kashmiri chilli is smaller, rounder and less pungent, but lends a very bright red color to the food. They are bred for their high color retention since they redden anything capable of absorbing color. The kashmiri chilli powder is a blend of medium quality red pepper mostly used for tandoori dishes.
Kashmiri Chicken curry Recipe:
- Heat the oil in a thick-bottom non-stick wok.
- Fry the onions to pink, add the whole spices and cook for 1-2 minutes.
- Add the chicken pieces and stir fry for 3-4 mins.
- Lower the heat and add the garlic, ginger, salt, garam masala, ground almonds and Malu Kashmiri Chilli Powder.
- Stir fry for 2-3 minutes.
- Beat the yogurt and add it in, stir for another few mins.
- Add the apples and chopped coriander, cover and cook for 10-15 minutes.
- When the chicken is cooked, transfer to a serving dish, and garnish with toasted almond flakes and chopped coriander leaves.