There is always room for another chicken recipe. This time we are spicing things up with spices such as turmeric, coriander seeds, cumin, and all sorts of aromatic ingredients. While many curry recipes contain milk or coconut milk, this one doesn’t and it’s because the dish is inspired by Punjabi-style curry, which often exclude dairy or coconut milk. However, if you like a creamy and milky sauce, you can add a dash of cream or coconut milk at the end of cooking. It won’t make the curry taste bad, it will just be different. So test it out if you wish. Served with rice, naan or roti, this chicken curry recipe will definitely spice up your plain boneless chicken and your day.

Punjabi-style Chicken Curry Recipe

Ingredients:

• 1.25 pound boneless chicken breast, cut into 1-inch cubes
• 6 cloves of garlic, 4 for the marinade and 2 for cooking, chopped
• 2 teaspoon lime juice
• 2 tablespoons olive oil
• 1/2 yellow onion, sliced
• 1/3 to 1/2 cup cilantro stems and leaves, chopped; reserve 1 tablespoon for finishing
• 4 Roma tomatoes, cubed
• 1 tablespoon tomato paste
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon coriander seeds
• A pinch of black or brown mustard seeds
• 1/2 teaspoon curry powder
• 1/4 teaspoon turmeric powder
• 1/8 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon sea salt
• 1/4 teaspoon sugar
• 1/4 teaspoon black pepper
• 1 cup water, divided
• A pinch of red pepper flakes, optional
• 2 tablespoon cream or coconut milk, optional

Method:

1. In a medium bowl, combine the chicken with 4 cloves of chopped garlic, cayenne pepper and lime juice. Season with a sprinkle of sea salt and black pepper. Marinate for 20 minutes or up to an hour in the refrigerator.
2. Heat the olive oil in a pan over medium-low heat. Add the coriander seeds and mustard seeds immediately. Once the coriander seeds are slightly toasted, add the onions, garlic, and cilantro. Cook at medium-high heat for a minute or until the onions are softened.
3. Reduce the heat to medium, and add the curry powder, turmeric powder, ground cumin, paprika, sea salt, sugar, and black pepper. Fry for about 30 seconds (You don’t want to burn the spices).
4. Add the tomatoes and cook for a minute. Add the tomato paste and combine well. Add 1/2 cup of water and cook until the sauce thickens, about 2 minutes.
5. Add the chicken and cook for 3 minutes undisturbed. After 3 minutes, toss the chicken until well combined. Add the remaining 1/2 cup water and cook for 15 minutes uncovered. Stir every 5 minutes.
6. Finish with chopped cilantro.

To see how this delicious chicken curry is prepared, check out the video on Sandi’s Tiny Kitchen’s YouTube channel.

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