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Punjabi chicken curry

Punjabi chicken curry

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Delicious and fragrant. If you love Indian food this is a winner. But be sure to check that your spices are still good before starting out!
Course Main
Cuisine Indian
Keyword chicken
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Calories 325
Author Simone

Ingredients

  • 5 cm fresh ginger peeled and cut into large pieces
  • 10 cloves garlic peeled
  • 4 pcs cardamom pods
  • 4 cloves
  • 1 pcs cinnamon stick
  • 5 tbsp vegetable oil
  • 1 bay leaf
  • 1 medium onion peeled and chopped
  • 2 green chilis whole but pricked with the tip of a knife
  • 800 g chicken thigh skinned and deboned
  • 5 tsp ground coriander
  • 2 tsp ground cumin
  • 1/4 tsp pure red chili powder
  • 1/2 tsp ground turmeric
  • 1 1/2 tsp garam masala
  • salt to taste
  • 3 medium tomatoes cut into small wedges
  • large handful of fresh cilantro chopped
Metric - Us customary

Instructions

  • Using a blender, make a fine paste of the ginger and garlic with a little water, set aside.
  • Place the brown cardamom pods in a mortar, give them a bash with the pestle, then remove the husks to leave only the seeds.
  • Heat the oil in a large nonstick frying pan. Add the bayleaf, onion and spices and cook until brown, around 8-10 minutes.
  • Add the green chilies and ginger and garlic paste and cook until just golden, around 2-4 minutes.
  • Add the chicken and brown gently over medium heat. Stir in the spices and salt and give the pan a good stir. Add the tomatoes and enough water to come 1 inch up the pan. Bring to the boil, then cover and cook over low heat for 15 minutes.
  • Uncover the pan, increase the heat to high and boil to brown the masala. This will add a lot of depth to the flavor. Toss and turn the chicken in the reducing paste. Once the water has reduced, lower the heat and continue for another few minutes - the masala should release some droplets of oil. Then add enough hot water to the pan to come more than halfway up the chicken pieces, bring to the boil, stir in the fresh cilantro and serve.

Nutrition

Calories: 325kcal | Carbohydrates: 7g | Protein: 23g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 131mg | Sodium: 158mg | Potassium: 375mg | Fiber: 2g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg