400g can chop tomatoes (4/5 fresh tomatoes chopped)
8 chicken thighs or drumsticks
Instructions
Finely chop the 2 onions, and fry in 2-4 tbsp. of
oil, once translucent (see thru), add the garlic,
ginger and chilli.
Once the mixture is a golden brown colour, add the
tomatoes with the spices (you may need to adjust
for taste) – add a little bit of water.
Continue cooking on a medium heat for about 10
mins without a lid until the tomatoes reduce and
darken and it has released some of the oil.
Add the chicken pieces and stir on a medium heat
for about 10 mins, once the oil has released again
– add some more water
Then put to simmer and cover with a lid for 30-60
mins, checking every so often.
Once the gravy has thickened and the chicken is
cooked – ready to serve with rice, naan bread,
chapatti etc.
Originally Submitted
11/21/2016
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