Cheats Punjabi Chicken Curry
Cheats Punjabi Chicken Curry
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- 250g skinless chicken fillets
- 1 tsp. vegetable or olive oil
- 1 packet of The Spice Tailor Punjabi Tomato Curry
- Cut the chicken fillets into generous pieces.
- Heat 1 tsp. of oil in a pan, add the spices and cook for 20 seconds.
- Add chicken pieces and brown lightly, add the base sauce and simmer for 1-2 minutes.
- Add the main sauce and bring to a boil.
- Cook for 3-6 minutes or until the chicken is cooked through.
- 250g skinless chicken fillets
- 1 tsp. vegetable or olive oil
- 1 packet of The Spice Tailor Punjabi Tomato Curry
- Cut the chicken fillets into generous pieces.
- Heat 1 tsp. of oil in a pan, add the spices and cook for 20 seconds.
- Add chicken pieces and brown lightly, add the base sauce and simmer for 1-2 minutes.
- Add the main sauce and bring to a boil.
- Cook for 3-6 minutes or until the chicken is cooked through.
Keep this recipe for later
The North Indian region of Punjab is a fertile region, with a fantastic selection of seasonal vegetables, grains, river fish, lamb and chicken. The food is rustic and robust and, for most of us, perhaps the most familiar of the Indian flavour profile.
Typical of the region, this sauce is often used in creating the most popular everyday curries, from paneer curry to chicken or fish. It is a truly versatile curry and works whether you have a dish in mind that you want to recreate, or are just throwing in bits from the fridge (let’s be honest, we all do!). Great for both the experimenter and the Punjabi conformist!
