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Punjabi Chicken Curry

A family recipe since September 2007

A fragrant, homestyle Punjabi chicken curry with a silky coconut-cashew sauce and warm spices. It’s an easy, aromatic dish that pairs perfectly with steamed rice or warm rotis.

45 min total4 servings

Ingredients

  • Chicken - 1/2 kg
  • Onion - 1 whole
  • Tomato - 1 whole
  • Coconut - 1/2 cup
  • Ginger - 1 piece
  • Garlic - 4 clove
  • Red chili powder - 2 tbsp
  • Turmeric powder - 1/2 tsp
  • Coriander powder - 1 1/2 tsp
  • Cumin seeds - 2 tsp
  • Sugar - 1 1/2 tsp
  • Garam masala - 1/2 tsp
  • Ghee - 4 tbsp
  • Cashew nuts - 10 whole
  • Salt
  • Water - 2 cup
  • Coriander leaves

Instructions

  1. 1Grate the coconut if needed and chop the onion and tomato so they are ready to use.
  2. 2Grind the ginger, garlic, cumin seeds, turmeric powder, red chili powder, coriander powder, and the chopped onion into a fine paste; this will form the curry's spice base.
  3. 3Make a smooth paste of the coconut and cashew nuts in a blender, adding a little water if necessary, then set this coconut-cashew paste aside.
  4. 4Heat the ghee in a kadai, add 1 1/2 tsp sugar and stir until it browns lightly and smells caramelized, then add the onion-spice paste and sauté for 2-3 minutes until fragrant.
  5. 5Add the chopped tomato and cook until the oil separates, which concentrates the tomato flavor and deepens the sauce color.
  6. 6Season the chicken pieces with salt, add them to the pan and stir to coat in the tomato mixture; pour in the coconut-cashew paste and 2 cups of water, then cover and cook until the chicken is cooked through and the sauce is well blended.
  7. 7Sprinkle the garam masala over the curry, garnish with coriander leaves, and serve hot with rice or rotis. Optional: finish with a squeeze of lemon before serving for a bright lift.

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