A deliciously comforting recipe, full of flavour and yummy goodness. This is an authentic Punjabi recipe. All the ingredients used in this dish are primal friendly. Therefore, I did not need to make any alterations, except to the sides. Usually this would be enjoyed with basmati rice or roti, but I enjoy my chicken curry with a cauliflower rice and a lo-dough flatbread.

Chicken Curry is a staple in many Punjabi homes and to make a good chicken curry, requires blood, sweat and tears.

Blood, as I cut my finger while prepping the onions.

Sweat as it’s so bloody hot in my kitchen.

Tears, well the onions always get to me.

But it is so worth it! Not only is this an authentic tasting meal, it’s a perfect treat for those following a Keto, Low Carb, Paleo or Primal lifestyle. Just because you are on a diet, doesn’t mean you need to deprive yourself of delicious and tasty meals.

Ingredients:
1.5kg whole chicken cut into separate pieces
2 tbsp of ginger & garlic paste (or 1 of each)
Juice from half a lemon
4 tbsp of ghee (you may need a little extra later)
1 tsp of cumin seeds
1 tsp of nigella seeds (optional)
2-3cm stick of cinnamon
1 bay leaf
2 cloves
3 cardamom pods
2-3 dried chillies
Handful of curry leaves (optional)
3 large onions
4 cloves of garlic
2cm piece of ginger
1 tsp of turmeric
1 tsp of chilli powder
1 tsp of garam masala
1/2 tsp of coriander powder
1/2 tsp of cumin powder
1 cup of tomato purée
1 heaped tsp of salt (more or less depending on taste)
1 cup of water

Garnish:
Fresh coriander leaves

Notes:

So, I know this looks like a lot of stuff and it might be intimidating to make. But most of it is just the selection of spices the dish has. If you do not have all of these spices, don’t worry. You can still make a pretty tasty dish with the bare minimum. You can reduce the tempering to just cumin seeds or use whatever you have in your pantry. Obviously, the more you use, the more aromatic the curry will be.

As with most Indian food, the base will require onions, garlic, ginger & tomato puree. You can adjust the heat by tweaking how much chilli you add to the dish. I like it with a medium heat, but it has taken me years to get to this point, for a long time, I was “mild” all the way. I do keep most of my dishes on the mild side though, as I am cooking for the whole family and my boys are not able to tolerate spicy food well (yet).

For this recipe, I am using a whole chicken, without the skin. I am actually a huge fan of chicken skin, but it needs to be crispy, I’m just not into soggy skin, so it doesn’t really make sense to have it in this dish. I usually have my butcher prepare my meat for me, to save time. Ask your butcher to remove the skin and cut the chicken into smaller pieces. Some people prefer to use boneless chicken, I like to use the whole chicken as the bones really help flavour the curry. Plus, I’m all about the legs!

I start by marinating the chicken with garlic and ginger paste and some lemon juice. This process really gives it that extra depth and helps to tenderise the meat. It’s not a necessary step, but I do recommend it. Once you’ve marinated the chicken, cover it and pop it in the fridge while you get to work on the base.

In a blender or food processor chuck in your onions, garlic, ginger & chillies (if you are using them) give them a good blitz. You don’t need it to be entirely paste like, but you do want a finer consistency than when you are chopping by hand. Plus using a food processor really saves on time.

The next step is to temper the whole spices in ghee (if you are using them). I like to use ghee as it has a high smoke point and is a great source of vitamins A, D, E & K. Contrary to common belief, ghee contains high levels of monounsaturated Omega-3s. Making it a heart-healthy fat for cooking.

Once you start to hear the popping sound and you can smell that wonderful aroma, chuck in the onion mixture and sauté until it is caramalised. While the onions cook, I like to add in the salt. The salt helps to draw out the moisture from the onions, allowing it to cook faster and helps with getting that rich brown colour.

Once the onions reach that deep caramalised state, you can add in the turmeric powder & chilli powder (optional). Continue to cook for a few more minutes then add in the tomato puree.

Keep the heat low and cook down the mixture further. Until you see it turn a deep maroon colour and the mixture is starting to separate from the fat. Now, you want to add in the powdered spices. The cumin, coriander & garam masala. Ensure that the spices are mixed in well, then you can add in your chicken.

Thoroughly coat the chicken with the spiced mixture, pour in some water and cover your pot with a lid. Then leave it to simmer away.

You can come back to give it the occasional stir. After about 30 minutes you should have a perfectly cooked chicken in a wonderful curry sauce.

Garnish the chicken curry with fresh coriander leaves and serve with whatever you like. If you are following my eating guide, then cauliflower rice and a side salad is the perfect accompaniment.

Below is a quick video guide on how you can make my chicken curry at home.

If you like my recipe, please do give it a 5 star review below.