This simple and authentic chicken curry is one you need to make! So good.
Restaurant staff curries are awesome. Try this simple chicken curry!
A few years after I started writing this blog, I was invited to Punjabi restaurant, Sachins in Newcastle to learn some of their recipes.
One of the recipes that I learned was this simple chicken curry which also happens to be one of their staff curries.
Since then, I have seen Punjabi staff curries like this made on numerous occasions at different restaurants. Now I would like to show you how it’s done.
This simple chicken curry is so good. You can do so much with it too.
What is a staff curry?
Most restaurants will have a lamb, seafood or something like this simple chicken curry cooking in the kitchen for staff.
In Sachin’s case, I think this Punjabi chicken curry was also on their menu.
Usually, however curries like this are served to staff as they are much more like the curries they eat at home.
It might be the chicken tikka masalas, lamb madrases and vindaloos that get people in the doors of a restaurant but that is not what the staff want on their plates.
Make this simple chicken curry your own…
This simple chicken curry is delicious as it is. There is so much you can do with it though.
If you like spicy curries, you might like to add some Mr Naga pickle to it to taste. This makes an amazing naga chicken curry.
You could also add black mustard seeds, curry leaves and coconut milk to the mix for a more south Indian flavour.
Like saag curries? Why not blend up some spinach and fresh chillies and pour it in with a little cream?
I often add chicken tikka to this simple chicken curry along with the bone in thighs. Then I take the tikka out with some of the broth and use it in my BIR (British Indian Restaurant) style curries.
Other 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.
There really is no reason why you couldn’t use other meats too. Lamb leg cut into small chunks on the bone is always a big hit at my house. This is also a popular staff curry at some restaurants.
Just in case you like cooking with step by step photos, I have photographed the method for this simple chicken curry for you…
Infuse the cumin seeds, coriander seeds and cinnamon stick in the oil or ghee.
Fry the onions until soft and light brown. Then stir in the garlic and ginger paste.
Add the ground spices and stir them into the onion mixture.
Stir in the chopped tomatoes and tomato puree and simmer for a few minutes. Then add the chicken.
Add just enough water to cover the chicken.
Simmer covered for about 10 minutes.
Continue simmering until you are happy with the sauce consistency.
What makes this curry so easy?
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.
Working ahead…
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!
Like this simple chicken curry? You might like to try some of these too…
Cumin chicken curry
Railway lamb curry
Chicken lababdar
Authentic monkfish curry
Punjabi onion bhaji curry
I like this with a nice thick sauce. You could have a runnier sauce. Just don’t simmer as long.
Dig in!
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Ingredients
Instructions
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This dish is delicious, we love quite a lot of chillies and a naga or two does the job nicely. Prefer to use less fenugreek though.
Thanks for your continued inspiration 🙂
Fab recipe and great to see another fantastic recipe using British cold pressed rapeseed oil
Thanks Vicki. I do love my rapeseed oil!
Why dont you use Ghee or butter. Traditional and healthy Indian fats. Vegetable, sunflower, corn oil are processed oils and seed oils that should be avoided and when heated produce aldehydes that harm heart, cause cancer, etc. Read what Dr. Aseem malhotra., cardiologist says about them. He uses Ghee. Easy to make your own.
Hi Jassi
I use ghee all the time! You could definitely use it in this recipe.
Thanks,
Dan
Just made this curry. It was beautiful, cant wait to try some more.
Thank you very Lisa. I’m really glad you liked it. I’ve got loads more recipes on the way.
Thanks
Dan
Well Dan I think I’ll be having a go at this one…
Found you via twitter yesterday and checked out the blog – look forward to following some of your recipes
Can you recommend where to get ‘British Cold Pressed Rapeseed Oil’ in the North East
Hi Phil – Thanks for stopping by. You can get cold pressed rapeseed oil at most good farm shops. It’s becoming very popular.
Dan
Hi Dan.
Have not tried this recipe yet but will try soon.
Just wondering what type of oil is best to use.
Some say use a seasoning oil
What is this
Hi Lorraine
I use rapeseed oil. Seasoned oil is the oil you get when frying onions, like onion bhajis. Use that oil and it’s even better.
Thanks,
Dan
Made this a couple of weeks ago, first recipe of yours I tried and loved it’
Thank you David. Really glad you liked the recipe! 🙂
Dan
Hi Dan
What exactly do you mean by tomato paste…….tomato purĂ©e?
Cheers
Hi James
You really just need a tomato flavour. You could use paste and if it is too strong, add a little water. That or use one part paste mixed with four parts water.
Dan
Can I use canned diced tomato instead of fresh? I have all other ingredients lol just don’t want to run to the store
Hi Ashley
Canned tomatoes will do just fine!
Dan
Hi Dan
I made this last night but using pork shoulder and a much longer cook time, what a great flavour from such a straight forward recipe (I did add a small amount of chicken stock to replace the flavour lost from not using boned meat).
Your blog is like the holy grail for curry lovers! Keep up the good work!
cheers
Steve
Hi Steve
Thank you very much for that. Really glad you liked the recipe. Pork sounds like an excellent substitute!
Cheers,
Dan
Hi when you mention veg oil do you mean rape seed oil.
Hi Rob
I use rapeseed oil. Any good vegetable oil will do but I do prefer rapeseed oil.
Thanks,
Dan
Hi Dan, ive noticed here aswell as in many other curry recipes that the garam masala gets stirred in at the end. Whats the reason for this instead of frying it with the other spices at the beginning?
Thanks.
Hi Steve
Thanks for getting in touch. Garam masala – especially homemade roasted and ground garam masala adds a really nice flavour to curries. Some of the spices begin to lose their flavour if they cook in a sauce for a long period of time. You sprinkle it in at the end so that you don’t lose any flavour.
Thank you.
All the best,
Dan
Hi Dan
Just made this for the family for our Sunday teatime, served with a nice dollop of Yogurt and they cleared their plates.
Thank you for another great recipe.
Col
Thank you Col! Great to hear you and family liked the recipe!
Cheers,
Dan
What kind of chili powder do you use
Hi Gina
I use Kashmiri chilli powder. I really like the flavour but some people think it is too spicy. You could really use any chilli powder you like but Kashmiri powder is what is most often used at restaurants.
Thanks,
Dan
I made this curry yesterday – great recipe and not too onerous. I mostly make south indian curries so this was a nice change. Thank you! Only tip I would say is to pay attention to what Dan said about adding Garam Masala and tasting BEFORE adding more. I wait straight ahead and put in two tablespoons and unfortunately it was overpowering. I think it was because mine was a home ground garam masala gifted from a Punjabi neighbour and rather stronger than shop bought versions. 🙂
Gorgeous. Love it when you can cook from a recipe something as good as a restaurant and this was perfect. Thanks for sharing.
Thank you very much Sof.
Hi Dan
Is this recipe just as good as if you made a base sauce as per your book?
Thanks
Marc
Hi Marc
This is a homestyle recipe. A version of it will actually be in my next book. The base sauce is used for classic British curry house style curries. You could actually use it in this recipe instead of frying the onions and tomatoes. It would be smoother and different and equally as good. The base sauce was developed for speed, efficiency and economy over the years at curry houses. The sauce in this recipes is just a more traditional way of making a sauce. Hope this helps.
Dan
Hi Dan I am going to cook this tomorrow but I was just checking that that’s all the dry spices required just chilli and turmeric for the sauce?
Thanks
Marc
Hi Marc
Sorry for the late reply. There is garam masala in there too. You can add it when you add the other dry spices. I’ll check the recipe. You can substitute a good quality curry powder.
Thanks,
Dan
As ever i love making these recipes as they give me a taste of home here in Western Australia. . . . I did however substitute the normal chilli for Kashmiri chilli powder and doubled it . It’s a great quick and easy dish to make and it freezes brilliantly ,
Hi Tim
That’s great to hear. Thank you.
Dan
Hello Dan
Great stuff as always!
Used many of your recipes!
How many cans of chopped tomatoes would be equal to “4 tennis ball size tomatoes”?
Cheers
Andy
Hi Andy
Thank you. One 400g tin should be enough. You could always add part of or another tin to taste if needed.
Thanks,
Dan
Wow Dan I am Punjabi, I made this and it was better than my mum’s (hope she doesn’t see this) thank you for this tasty simple recipe!! reminds me of my childhood
Hi Amrit
That’s great to hear. Thank you very much. 🙂
Dan
Salivating whilst reading the recipe. And it’s on the hob now!
Hi. This looks really good and simple. Can you please explain the garlic and ginger paste? Is this the little tube that you can purchase alongside veggies in the grocery store? Do you mean 1 Tablespoon of each, or 2 of a combined type of paste? I am assuming that it wouldn’t make too much of a difference if all of the chicken was boneless. That would make my family happier, although it does explain take-out recipe that we purchased recently.
Thank you. I look forward to exploring your website!
Hi Mikki
Thanks for getting in touch. You can buy jars of garlic and ginger paste in all Asian stores and a lot of supermarkets. Please use 2 tablespoons of combined garlic and ginger paste. If you don’t have any you can make your own by blending together garlic and ginger with a little water but it makes it a lot easier if you have a jar on hand and it will last a while. It would make no difference at all if the chicken were boneless.
Dan