Punjabi Chicken Curry

Chicken Curry, a traditional dish with succulent chicken pieces in a rich spicy tomato and onion sauce. Chicken Curry is a quick staple dish, which is simple and easy to make. I make this with both boneless or a whole chicken cut into pieces. Serve this with homemade chapatti (roti) - (check out our roti recipe in the Bread section)

Serves: 4 Prep Time: 15 mins Cook Time: 25 mins

Ingredients

  • 1kg Chicken (Boneless ) or One whole small chicken cut into pieces

  • 1 large Onion

  • 1 large tin of chopped tomatoes

  • 3-4 cloves Garlic - finely chopped

  • 1 inch chunk Ginger - finely chopped

  • Fresh coriander

  • 2-3tbsp Rapeseed Oil (any of your choosing)

Spices

  • 1tsp Black Mustard Seeds

  • 1tsp Whole Jeera Seeds

  • 1 tsp Kashmiri Basaar (reduce to ½ tsp for mild)

  • 1tsp Madras Powder

  • 1tsp Ground Coriander

  • 1tsp Turmeric Powder

  • 1tsp Garam Masala

Method

  1. Start by chopping the chicken into small 1" pieces, wash and leave to one side

  2. Chop the onion into fine slice

  3. Add the oil to a large cooking pot, allow to heat and add the mustard seeds - leave them until they start to pop. (this releases the flavour)

  4. Add the cumin seeds and then the onions. add salt. Sauté until translucent and soft.

  5. Add the ginger and garlic, stir through. Continue cooking the onion mixture until the onions begin to brown. (Browning the onions add colour and flavour to the final dish)

  6. Add the tinned tomatoes to the onions and stir, cook on a medium heat for 5 mins.

  7. Once the tomato mixture has been heated through, add the spices, (Kashmiri Basaar, Madras Powder, Coriander Powder, Turmeric Powder). Stir and cook on low heat for a further 10 mins, stirring often to avoid sticking or burning. If needed add a little water. (TIP: The purpose of this is to allow the spices to blend and cook, adding a deep rich colour and flavour to the sauce)

  8. Once the mixture has turned a deep rich red/brown colour, add the chicken. Stir well until the chicken is coated and browned.

  9. Add a 100ml water (enough to just cover the chicken) and simmer for 10 mins until the chicken is cooked.

  10. Remove the lid and allow any excess water to dry until the sauce a thick masala consistency. Stir continuously to avoid any burning.

  11. Add the Garam Masala and Garnish with chopped fresh coriander.


Your curry is now ready to eat with either Chapati, White Rice or Fresh Naan (Search our Bread & Rice section for recipes)

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