Punjabi chicken curry recipe from I Love Curry by Anjum Anand | CookedFacebookTwitterEmailPrintFacebookTwitterEmailPrintFacebookTwitterEmailPrintFacebookTwitterEmailPrintFacebookTwitterEmailPrintFacebookTwitterEmailPrint

Name: Punjabi chicken curry recipe from I Love Curry by Anjum Anand | CookedFacebookTwitterEmailPrintFacebookTwitterEmailPrintFacebookTwitterEmailPrintFacebookTwitterEmailPrintFacebookTwitterEmailPrintFacebookTwitterEmailPrint
Ingredients: Ingredients Quantity Ingredient 15g fresh root ginger, peeled weight, cut into large pieces 10 fat garlic cloves 5 tablespoons vegetable oil 5cm cinnamon stick 3 large black cardamom pods 4 green cardamom pods 4 cloves 2 bay leaves 1 onion, chopped 2-4 green chillies, whole but pierced 3 tomatoes (not too ripe), cut into thin wedges salt, to taste 2 tablespoons ground coriander 2 teaspoons ground cumin 1/2 teaspoon turmeric 1/4-1/2 teaspoon chilli powder 1 1/2 teaspoons garam masala 750g skinless chicken joints large handful chopped fresh coriander; Ingredients Quantity Ingredient 15g fresh root ginger, peeled weight, cut into large pieces 10 fat garlic cloves 5 tablespoons vegetable oil 5cm cinnamon stick 3 large black cardamom pods 4 green cardamom pods 4 cloves 2 bay leaves 1 onion, chopped 2-4 green chillies, whole but pierced 3 tomatoes (not too ripe), cut into thin wedges salt, to taste 2 tablespoons ground coriander 2 teaspoons ground cumin 1/2 teaspoon turmeric 1/4-1/2 teaspoon chilli powder 1 1/2 teaspoons garam masala 750g skinless chicken joints large handful chopped fresh coriander

www.cooked.com

Your recipes

Servings: 66

Author : Anjum AnandAnjum Anand

Punjabi chicken curry recipe from I Love Curry by Anjum Anand | CookedFacebookTwitterEmailPrintFacebookTwitterEmailPrintFacebookTwitterEmailPrintFacebookTwitterEmailPrintFacebookTwitterEmailPrintFacebookTwitterEmailPrint

Ingredients

Remove All · Remove Spices · Remove Staples

Ingredients Quantity Ingredient 15 grams fresh root ginger, peeled weight, cut into large pieces 10 fat garlic cloves 5 tablespoons vegetable oil 5cm cinnamon stick 3 large black cardamom pods 4 green cardamom pods 4 cloves 2 bay leaves 1 onion, chopped 2-4 green chillies, whole but pierced 3 tomatoes (not too ripe), cut into thin wedges salt, to taste 2 tablespoons ground coriander 2 teaspoons ground cumin 1/2 teaspoon turmeric 1/4-1/2 teaspoon chilli powder 1 1/2 teaspoons garam masala 750 grams skinless chicken joints large handful chopped fresh corianderIngredients Quantity Ingredient 15 grams fresh root ginger, peeled weight, cut into large pieces 10 fat garlic cloves 5 tablespoons vegetable oil 5cm cinnamon stick 3 large black cardamom pods 4 green cardamom pods 4 cloves 2 bay leaves 1 onion, chopped 2-4 green chillies, whole but pierced 3 tomatoes (not too ripe), cut into thin wedges salt, to taste 2 tablespoons ground coriander 2 teaspoons ground cumin 1/2 teaspoon turmeric 1/4-1/2 teaspoon chilli powder 1 1/2 teaspoons garam masala 750 grams skinless chicken joints large handful chopped fresh coriander

Export 0 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Using a little water, make a fine paste of the ginger and garlic. Set aside. Heat the oil in a large non-stick frying pan. Add the whole spices and bay leaves and, once they have sizzled for 10 seconds, add the onion and cook until golden brown. Add the chillies and the ginger-garlic paste and sauté until the moisture has evaporated and the garlic has had a chance to cook. Add the tomatoes, salt and powdered spices and sauté for six or seven minutes more. Add the chicken and stir it in the masala (spice paste) for four to five minutes. Pour in enough water to come halfway up the chicken, bring to a boil, then cover and cook over a low heat for 20–30 minutes, or until the chicken is nearly cooked through. Uncover the pan, increase the flame to high and reduce the liquid in the pan until thick and creamy, stirring often. This will help the sauce become homogenous and deepen its flavours. Add enough hot water to give a sauce with the consistency of light cream. Taste and adjust the seasoning, stir in the chopped coriander and serve.

Step 2