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Punjabi Chicken Curry
5 from 8 votes

Punjabi Chicken Curry

This is an excellent quick and easy chicken curry. It has a thin sauce but it is full of flavour.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 8 people
Calories: 69 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 2 tablespoons olive oil extra virgin
  • 3 small chicken skin removed, and each cut into 8 pieces
  • 4 medium onion thinly sliced
  • 2 inches ginger julienned
  • 2 cloves garlic pureed
  • 1 tin tomato chopped
  • 1 teaspoon red chili paste or use red chilli flakes
  • 2 inches turmeric root sliced finely, or ½ teaspoon turmeric powder
  • 1 teaspoon salt to taste
  • 2 whole green chili julienned
  • ½ cup Coriander chopped, fresh
  • 2 cups water warm
spice mix
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 4 pieces black cardamom
  • 10-20 whole black peppercorns
  • 2 inches cinnamon
  • ½ teaspoon ground ginger

Instructions

    Cup of Yum
  1. Heat the 2 tablespoons olive oil in a large saucepan on medium heat and sauté the 4 medium onions till golden brown.
  2. Add the fresh 2 cloves garlic and 2 inches ginger and stir, then add the 1 tin chopped tomatoes and cook for 5 minutes till it is like a paste.
  3. Mix in the 1 teaspoon red chilli paste, 2 inches turmeric root , 1 teaspoon salt, ½ teaspoon ginger powder and 2 whole green chillies and keep stirring to avoid sticking.
  4. Add 3 small chickens and stir till the pieces are coated in the sauce. Cover and allow to simmer on a low heat for 5 minutes. Meanwhile, prepare the spices.
  5. Grind together 2 tablespoons coriander seeds, 1 tablespoon cumin seeds, 4 pieces black cardamom, 10-20 whole black peppercorns, 2 inches cinnamon to a coarse powder. Stir into the chicken and cook covered for another 5 minutes.
  6. Add the 2 cups warm water to the chicken, stir and simmer on low heat for a further 15-20 minutes or till the chicken is cooked through. Garnish with ½ cup chopped fresh coriander and serve with steamed basmati rice.

Notes

  • Freshly grind the spices just before you use them. Do this and you will see why - the aroma is absolutely amazing and far better than packets of ready ground spice.
  • It is important to always cook the spices for at least 5 minutes, till they are aromatic, as raw spices will not add much flavour to the dish. Add a little water so the powders don't stick to the pan and burn. 
  • Adjust the amount of chillies, to make it as hot or mild as you like.

Nutrition Information

Calories 69kcal (3%) Carbohydrates 8g (3%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 1g (5%) Cholesterol 1mg (0%) Sodium 304mg (13%) Potassium 144mg (3%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 90IU (2%) Vitamin C 4.7mg (5%) Calcium 42mg (4%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 69

% Daily Value*

Calories 69kcal 3%
Carbohydrates 8g 3%
Protein 1g 2%
Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 304mg 13%
Potassium 144mg 3%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 90IU 2%
Vitamin C 4.7mg 5%
Calcium 42mg 4%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.