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Punjabi green chicken curry recipe
This dish comes from Punjab in Northern India where the cuisine is hearty and robust with lots of fresh greens.
Prep time: 15 minutes (plus 20 minutes for marinating)Cook time: 25 minutesServes: 4
Ingredients6 tbsp Onken natural yogurt ¼ tsp salt (optional)1 tsp peeled and grated fresh root ginger 4-5 garlic cloves, crushed450g skinless and boneless chicken breast, chopped into 2cm pieces2 tbsp sunflower oil400g can chopped tomatoes, blended8-10 unsalted cashew nuts, groundGenerous pinch of garam masala250g baby spinach leaves, washed2 green chilliesHandful of coriander leaves, washed ¼ tsp turmeric2 tsp ground coriander½ tsp lemon juice1 tsp unsalted butter125ml single cream
Method
1 In a bowl, mix the yogurt, salt (if using), ginger and garlic. Add the chicken pieces and mix well. Cover and place in the fridge for 20 minutes.2. Heat the oil in a saucepan on a medium heat and add the marinated chicken along with the marinade; cook for 5 minutes until the chicken turns white on the outside.3. Add the blended tomatoes and cashew nuts and stir in the garam masala. Cook for 10 minutes.4. Meanwhile, put the spinach leaves, green chillies and coriander leaves in a blender or smoothie maker and blend to a fine paste. Add a little water to ease blending.5. Add the green paste to the pan with the chicken, then add the turmeric and mix well. Continue to cook for about 2-3 minutes on a low heat.6. Add the ground coriander and cook for a couple of minutes until the sauce thickens.7. Add the lemon juice and the butter, cover the pan and leave it for 2 minutes.8. Finally add the cream and mix well. Serve hot with plain basmati rice.
Recipe and image from Everyday Healthy Indian Cookery by Manju Malhi