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Indian Curry : Punjabi Curry Chicken


Ingredients A :

  • 1 chicken of 800g
  • 1 teaspoon mustard seeds
  • 2 sprigs curry leaves
  • 2 onions, chopped
  • 2 teaspoon chopped ginger
  • 2 tomatoes, diced
  • 250ml yogurt
  • 125ml water
  • ½ teaspoon salt
  • Some coriander

Ingredients B :

  • 1½ teaspoons ground black pepper
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • ½ teaspoon turmeric powder


Method for Cooking Punjabi Curry Chicken:

  1. Rinse and cut chicken into pieces. Set aside.
  2. Heat wok with some oil, add mustard seeds and curry leaves. Stir-fry until the mustard seeds popped. Add onions and ginger. Stir-fry for 5 minutes.
  3. Add chicken, tomatoes, Ingredients B and yogurt. Stir-fry for 5 minutes. Add water and salt, bring it to a boil. Switch to low heat and simmer for 10 minute or until the chicken is cooked.
  4. Lastly, sprinkle with some coriander before serving.

Indian Curry

 
 
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Last Updated: 24/07/2011