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PUNJABI CHICKEN CURRY
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- Butter
- 1 onion
- 8 garlic cloves
- Fresh ginger (a piece about an inch and a half in size)
- Green chillies (3 or 4)
- Salt (heaped teaspoon)
- Garam masala (heaped teaspoon)
- Turmeric powder (level teaspoon)
- Cumin seeds (heaped teaspoon)
- Tin of plum tomatoes
- 4 chicken breasts cut into 4cm cubes (or leg on the bone if you prefer)
- Fenugreek (tablespoon of dried leaves)
- Lemon juice (half lemon)
- Fresh coriander leaves (handful)
Method
- STEP 1Heat the butter in a pan and add the finely chopped onion.
- STEP 2Once the onion has softened but before it browns, add the blended or crushed ginger, garlic and chillies.
- STEP 3Allow the flavours to infuse for a few minutes before adding the salt, garam masala, turmeric and cumin seeds.
- STEP 4Reduce the heat so the spices don’t burn and give the ‘tarkha’ as it’s called, a good stir.
- STEP 5Add a tin of plum tomatoes and turn up the heat and stir, squashing down the tomatoes to make a smooth paste. This will take 5 or 6 minutes and you should keep stirring the mixture until the water has reduced down.
- STEP 6Once the paste has thickened, add the diced chicken and stir on a high heat until again, the water has reduced completely.
- STEP 7Add 1 pint of water and once this has started to boil, reduce the heat to the lowest setting on a small hob.
- STEP 8Squeeze in the lemon juice, add fenugreek leaves and leave to simmer with the lid on for 20mins to 30mins.
- STEP 9Add the chopped coriander leaves, turn the heat up and reduce down to the consistency you like for about 5 to 10mins.
- STEP 10Serve with yogurt/raita and a chapati and some pickle. Also great with rice.