Prep:  15 minutes
Cook:  4 hours
Serves:  4-6
Average: 4.5 (24 votes)
Recipe by: Passage to India
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.
Credit: Whisk Media Group

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Slow Cooked Punjabi Chicken Curry
Punjabi Chicken Curry
Crispy Onion Topping
Punjabi Chicken Curry
  1. 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
  2. Add potatoes, Punjabi Lemon Curry sauce and water. Cover and cook 2-3 hours (HIGH) or 3-4 hours (LOW)
  3. 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
  1. 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
  2. Add cumin seeds and salt. Continue cooking in this manner until onions become crispy. Transfer to a plate lined with paper towel
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