Punjabi Chicken Curry
This flavor packed curry with a rich gravy goes well with rice and roti.
Recipe Summary Punjabi Chicken Curry
This Indian chicken curry goes well with rice or chapati.Ingredients | Kerala Chicken Curry Images9 teaspoons vegetable oil, divided4 onions, chopped2 green chile peppers, chopped1 teaspoon cumin seeds2 bay leaves1 teaspoon ginger-garlic paste1 teaspoon garam masala1 teaspoon ground red chile pepper1 teaspoon ground coriander½ teaspoon ground turmeric5 tomatoes, chopped2 ¼ pounds boneless chicken thighssalt to taste3 cups water¼ bunch fresh cilantro, finely choppedDirectionsHeat 7 teaspoons oil in a pan over medium heat. Add onions, chile peppers, cumin seeds, and bay leaves. Stir until beginning to brown, 5 to 7 minutes. Add ginger-garlic paste; cook, stirring well to make sure it completely dissolves, 2 to 3 minutes. Cover and cook until onions and chiles soften, about 2 minutes more.Add garam masala, chile powder, coriander, and turmeric. Cook and stir until mixture is the texture of gravy and oil separates, about 2 minutes.Stir in tomatoes and cook until soft, about 5 minutes. Cover the pan and cook for 2 minutes. Uncover and continue to cook until reduced, 3 to 4 minutes more. Set aside and keep warm.Heat remaining 2 teaspoons oil in a large pan over medium heat. Add chicken and season with salt. Cook until browned, 5 to 7 minutes per side. Stir in curry mixture until well combined. Reduce heat to low, cover, and cook for 5 minutes.Pour in water; stir for 30 seconds. Season with salt. Cover and cook over medium heat until chicken thighs are no longer pink in the centers and curry thickens, about 15 minutes more. Remove from heat and let stand for 15 minutes more. Garnish with cilantro.You can add more water according to your preferred curry thickness.Info | Kerala Chicken Curry Imagesprep: 15 mins cook: 50 mins additional: 15 mins total: 1 hr 20 mins Servings: 5 Yield: 5 servings
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