Slow Cooked Punjabi Chicken Curry with Crispy Onion

4-6 15Min
4-6 15Min

Slow Cooked Punjabi Chicken Curry with Crispy Onion

Method

Oven Method

  1. Preheat oven 170°C/150°C (fan-forced).
  2. Heat oil in an ovenproof pan over medium-high heat. Dust chicken lightly in flour. Panfry for 1-2 minutes each side.
  3. Add potatoes, Punjabi Lemon Simmer Sauce and water. Cover and cook in oven for 1-1½ hours.
  4. Serve topped with crispy onion topping, a dollop of yoghurt, coriander sprigs and steamed basmati.

 

Slow Cooker Method

  1. Heat oil in a non-stick pan over medium-high heat. Dust chicken lightly in flour, panfry for 1-2 minutes each side. Transfer to slow cooker.
  2. Add potatoes, Punjabi Lemon Curry sauce and water. Cover and cook 2-3 hours (HIGH) or 3-4 hours (LOW).
  3. Serve topped with crispy onion topping, a dollop of yoghurt, coriander sprigs and steamed basmati.

 

Crispy Onion Topping

  1. Heat oil and ghee together in a pan over medium high heat. When sizzling, add onion and cook stirring, continuously for 6-8 minutes or until onions have softened and collapsed.
  2. Add cumin seeds and salt. Continue cooking in this manner until onions become crispy. Transfer to a plate lined with paper towel.

 

What You'll Need

  • 2 tablespoons vegetable oil
  • 1 tablespoon plain flour
  • 8 skinless chicken thigh cutlets
  • 2 (400g) waxy potatoes, peeled, cut into chunks
  • 1 x 375g Passage to India Punjabi Lemon Simmer Sauce
  • ½ cup (125ml) water (or stock)
  • ¼ cup (60ml) plain Greek yoghurt
  • ⅓ cup coriander sprigs
  • Steamed basmati rice to serve
  • 1 tablespoon vegetable oil
  • 40g ghee or melted butter
  • 2 red onions, sliced
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt

What You'll Need

Method