authentic chicken curry

Infused with happy memories and beautifully balanced spices, this classic Punjabi chicken curry by Anjum Anand makes a worthy addition to your own collection of time-honoured recipes. &#8216;Growing up, this was my soul food,&#8217; says Anjum. &#8216;Eating it brings back memories that are as comforting and sustaining as the delicious dish itself.&#8217; Check out Anjum&#8217;s other recipes, such as this delicious tandoori-style chicken.

Punjabi chicken curry

fresh ginger,

garlic cloves, peeled

black cardamom pods (see Know-how)

cloves

cinnamon stick

vegetable oil

bay leaf

onion,

green chillies, pricked

free-range bone-in chicken pieces, skinned

tsp coriander

tsp cumin

¼ tsp red chilli powder

½ tsp ground turmeric

1½ tsp garam masala

tomatoes,

coriander,

Chapatis basmati rice to serve

You’ll also need

Mini blender

Pestle and mortar

Whizz the ginger and garlic with a little water in a mini blender to make a smooth, fine paste. Set aside.

Put the black cardamom pods in a mortar, bash with the pestle, then remove the husks to leave only the seeds. Add the cloves and cinnamon, then grind to a powder.

Heat the oil in a large non-stick frying pan or shallow hob-safe casserole. Add the bay leaf and onion and cook until brown – about 8-10 minutes. Add the green chillies and ginger/garlic paste, then cook until just golden – 2-4 minutes.

Add the chicken and brown gently over a moderate heat. Add the spices and a pinch of salt, then stir. Add the tomatoes and enough water to come 2.5cm up the pan. Bring to the boil, then cover and cook over a low heat for 15 minutes.

Uncover the pan, increase the heat to high and brown the masala sauce for about 10 minutes (see tip). This will add a lot of depth to the flavour. Toss and turn the chicken. Reduce the sauce until it’s more of a paste, similar to the consistency of passata, then lower the heat and continue to cook for another few minutes. The masala paste should release some droplets of oil – at this point, add enough hot water to come more than halfway up the chicken joints, then bring to the boil. Remove from the heat, add the coriander and serve with chapatis or rotis and steamed rice.

Here’s an Easy and Authentic Chicken Curry recipe made in the traditional Pakistani and North Indian style. This is a simple, approachable curry recipe that you can make at home in under an hour. Unfussy, with easy-to-follow instructions, and tested to perfection! Serve with basmati rice, and roti or naan for a delicious Indian meal.

Authentic Chicken Curry (Easy Chicken Salan)

neutral oil (such as grapeseed

yellow onions (quartered)

garlic

ginger (crushed)

lbs bone-in, cut up, skinless chicken (cleaned and excess skin removed (See Note 1))

tsp kosher salt (divided)

green chili peppers

tomatoes (I use Roma) (quartered)

coriander seeds (roughly crushed)

cumin seeds

black peppercorns

coriander powder

tsp red chili powder

tsp crushed chili flakes (optional)

turmeric powder

tsp black pepper

1/4-1/2 tsp garam masala

cilantro leaves (chopped)

Place the onions in a food processor and use the pulse function to chop finely but not blend.

Heat a heavy-bottomed pan or Dutch oven over medium-high or high heat (depending on your stove). Once hot, add the oil and chopped onions. Sauté until the onions turn golden (~12-15 min). Meanwhile, in the same food processor, add the tomatoes and pulse to chop into a rough purée. Deglaze the pan with 2 tbsp of water.

Once the water dries up, add the garlic and ginger and sauté until the raw smell disappears and the onions deepen in color (~1 min). If needed, deglaze the pan again with 2 tbsp of water. Add the chicken and 1/4 tsp salt and fry it until it changes color, about 5 minutes.

Add the whole spices, ground spices, remaining salt (2 tsp), and green chili pepper. Sauté for another 2-3 minutes. Deglaze the pan if the bits start to stick to the bottom of the pan.

Add the tomatoes and sauté for another 2-3 minutes, until you can see the oil separating from the curry. Add 1 3/4 – 2* (see Note 2) cups of water and stir to mix. Cover the pan to bring to a gentle boil.

Once it begins to boil, lower the heat to a simmer (low or low-medium). Cover and allow the curry to cook for 25 minutes, stirring once in between. The chicken should be very tender. Taste and add salt, if needed. Uncover and continue to allow the chicken to simmer for 3-5 minutes, until the oil rises to the top.

Turn off the heat.  Garnish with garam masala and cilantro. Serve with rice, roti, or naan.

https://content.jwplatform.com/videos/y5XOKoWq.mp4

Here's an Authentic Chicken Curry (or Chicken Salan) recipe made in the traditional Pakistani and North Indian style. This is a simple, one-pot curry recipe that you can make in under an hour. Unfussy, easy-to-follow, and tested to perfection!

Authentic Chicken Curry

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Authentic Chicken Curry (Easy Chick...

Top 2 authentic chicken curry recipes from across the web

The most viewed authentic chicken curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Punjabi chicken curry

Authentic Chicken Curry (Easy Chick...

The most viewed authentic chicken curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine