Chicken curry just doesn’t get any better. Try this simple chicken curry!
I demoed this delicious but simple chicken curry recipe back in 2012 at the World Curry Festival with Bob Arora, Owner/Chef of Sachins in Newcastle.
This is an authentic Punjabi chicken curry recipe that I have made hundreds of times since then. Think quick meal that tastes as good if not better than what you would get at most restaurants. That’s what you’re going to get with this chicken curry.
I love cooking chicken on the bone as it adds so much flavour to a curry. Chicken thighs are also a must with this authentic chicken curry. They are after all the tastiest part of the chicken.
Other main ingredient ideas.
In the winter months I like to cook this simple chicken curry but with mild flavoured game birds such as pheasants and partridges. When I do, I cook the whole birds cut into about three or four pieces.
Are you by any chance a spicy heat fan? If so, add about a tablespoon of naga chilli pickle at the end. We’re talking mind blowing! I use Mr Naga pickle which is the pickle used at most curry houses.
I get asked all the time how to make naga chicken curry and that’s how it’s done at most restaurants. The brand of naga pickle I use is called Mr Naga and it’s available online and at most Asian grocers.
International & UK Orders
One thing I really like about this authentic Punjabi chicken curry recipe is its simplicity! You only need one pot. Get your ingredients prepared before starting and the recipe is so easy.
The flavours are out of this world too. Just let the curry simmer slowly and you will be in for a real treat. Just like most curries, this Punjabi chicken curry is even better the next day.
I thought I should point this out. If you are having friends over or a curry feast, cook everything the day before and then just heat it up to serve. Your friends will be amazed at the flavours in this easy curry and you won’t be left standing in front of the oven. Get your curries cooked and then enjoy the party!