Punjabi Chicken Curry Recipe - Serves 4

Punjabi Chicken Curry Recipe

373 calories each serving (571 calories if eating with rice)

Taste Rating = 8.5     Heat Rating = Medium to Hot


3 tablespoons (45ml) ghee
1 large onion, peeled and finely chopped
3 cloves of garlic, peeled and crushed
2.5cm (1 inch) cube fresh ginger root, peeled and grated
680g (1 lb 8 oz) boneless and skinless chicken thighs, cut into bite-sized pieces
1 tin/can (400g or 14 oz) chopped tomatoes
2 tablespoons (30ml) ground coriander
2 teaspoons (10ml) ground cumin
1/2 teaspoon (2.5ml) ground turmeric
1/2 teaspoon (2.5ml) chilli powder
1/2 tablespoon (7.5ml) garam masala
1/2 teaspoon (2.5ml) salt
230g (1/2 lb) spinach, washed and coarsely chopped
2 cups (500ml) fresh coriander (cilantro) leaves, finely chopped


Heat the ghee in a large heavy-bottomed frying pan or saucepan over a medium to high heat
Add the onion and saute until soft and golden (5-9 minutes), turning often
Add the garlic and ginger, mix well and cook for 1 minute, stirring a little
Add the chicken, mix well and stir-fry for 5 minutes
Add the chopped tomatoes and mix well
Add the ground coriander, ground cumin, ground turmeric, chilli powder, garam masala and salt, mix well, bring to a good simmer and simmer for 20 minutes
Add the spinach, mix well, bring back to a simmer, adjust the heat to maintain the simmer and simmer for 5 minutes, stirring a couple of times
Serve hot garnished with the fresh coriander (cilantro)

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Recipe submitted by Dipika Cheema on 24 May 2016

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