Enjoy the balance of tanginess and creaminess in this slow cooked Punjabi chicken curry. The crispy onion topping adds a lovely contrasting crunch at the end.
Punjabi Chicken Curry
Ingredients
2 tablespoons vegetable oil
1 tablespoon plain flour
8 skinless chicken thigh cutlets
2 (400g) waxy potatoes, peeled, cut into chunks
1 x 375g Passage to India Punjabi Lemon Simmer Sauce
½ cup (125ml) water (or stock)
¼ cup (60ml) plain Greek yoghurt
⅓ cup coriander sprigs
Steamed basmati rice to serve
Method
Heat oil in a non-stick pan over medium-high heat. Dust chicken lightly in flour, panfry for 1-2 minutes each side. Transfer to slow cooker
Add potatoes, Punjabi Lemon Curry sauce and water. Cover and cook 2-3 hours (HIGH) or 3-4 hours (LOW)
Serve topped with crispy onion topping, a dollop of yoghurt, coriander sprigs and steamed basmati
Tips & Hints
Waxy potatoes will retain their shape and texture after long slow cooking, making them ideal for this type of cooking
For oven method, preheat oven 170°C/150°C (fan-forced). Heat oil in an ovenproof pan over medium-high heat. Dust chicken lightly in flour. Panfry for 1-2 minutes each side. Add potatoes, Punjabi Lemon Simmer Sauce and water. Cover and cook in oven for 1-1½ hours until potatoes are tender and chicken is cooked through
Crispy Onion Topping
Ingredients
1 tablespoon vegetable oil
40g ghee or melted butter
2 red onions, sliced
1 teaspoon cumin seeds
1 teaspoon salt
Method
Heat oil and ghee together in a pan over medium high heat. When sizzling, add onion and cook stirring, continuously for 6-8 minutes or until onions have softened and collapsed
Add cumin seeds and salt. Continue cooking in this manner until onions become crispy. Transfer to a plate lined with paper towel
