Chicken Kashmir

From my last Saturday trip to a supermarkt I had a spice package with organic ingredients for Chicken Kashmir. 

I have never heard of the producer and was curious.  The cooking advice on the backside only said chicken, onion, cream and water. That sounded so bland to me. I started checking Pinterest and found some pictures. But I decided to give it my own flavours.

The two spice pouches contained a lot of finely ground organic spices. One went in with the oil for a base flavour, the other one with the liquids to make the sauce. It also contained starch as a thickener.

Ingredients for 2:

400 g chicken inner filets, oil, 1 onion, 1 small courgette, 1 red bell pepper, Chat Masala

100 ml veg stock, 150 ml double cream, 150 g precooked beluga lentils, salt and pepper

Seasoning package for Kashmir chicken

Cut the filets in 3-4 pieces, leaving them rather chunky. Season. Cut the onion into strips, bell pepper and courgette into cubes.

Fry the onion in oil first. Add the other veggies and season them with salt and pepper and a little Chat Masala.

When they are done, take them out of the pan. Heat up more oil and put in the first seasoning pack and the chicken. Let it get color all around.

Add the veggies, stock and cream and the second seasoning package

 Bring to a boil, reduce the heat and cook until the chicken is done. Add the lentils and let them heat up again.

Serve with Basmati rice or Naan.