5.0 from 12 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
10 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 chickens skin removed, and each cut into 8 pieces
- 4 medium onions thinly sliced
- 2 inches ginger julienned
- 2 cloves garlic pureed
- 1 tin chopped tomatoes
- 1 teaspoon Red chilli 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 chillies julienned
- ½ cup chopped fresh coriander
- 2 cups warm water
spice mix
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 4 pieces black cardamom
- 10-20 whole black peppercorns
- 2 inches cinnamon
- ½ teaspoon ginger powder
Instructions
- Heat the 2 tablespoons olive oil in a large saucepan on medium heat and sauté the 4 medium onions till golden brown.
- 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.
- 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.
- 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.
- 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.
- 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.
Cup of Yum
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
(4%)
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: 8people
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.