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 staff curries like this made on numerous occasions at different restaurants. Now I would like to show you how it’s done.
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…
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!
How long can you store this simple chicken curry in the fridge?
You can keep it covered in the fridge for 3 to 5 days. Then all you need to do is heat it up and serve. Pour it all into a pot and heat it through over a medium heat. If you only have a little to heat up, go ahead and use your microwave oven.
Can you freeze this curry?
Yes and it freezes really well. You can freeze it for up to 6 months and it is so nice to have on hand when you have a last minute curry craving.
To reheat, let it defrost completely and then heat it up in a pan over a medium heat or in your microwave.
If you are freezing the curry, be sure to freeze it in portion sizes that are convenient for you.
Step by step photographs.
If you like this simple chicken curry recipe, you might like t0 try some of these too.
Beef Biryani
Chicken Biryani
Chickpea Biryani
Chicken Karahi
Lamb Korma
Shami Kebab
Aloo Gobi
Lamb Nihari
Chapli Kebabs
Lamb Seekh Kebabs
Staff Chicken Curry
Butter Chicken
Chicken Haleem
Tarka Dal
Pilau Rice
Chicken Tikka Masala
Grilled Lamb Chops
Lamb Tikka
Spicy Kashmiri Lamb Chops
Have you tried this staff chicken curry recipe?
If so, please give it a star rating in the comments below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.
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Easy Punjabi Chicken Curry
Ingredients
- 12 chicken thighs - skinned and on the bone
- 75ml vegetable oil
- 3 onions - finely chopped
- 1 teaspoon salt
- 2 tablespoons garlic and ginger paste
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 cinnamon stick
- 1 teaspoon red chilli powder (more or less to taste)
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 teaspoon turmeric
- 4 tennis ball sized tomatoes - finely chopped
- 4 tablespoons tomato puree
- 2 tablespoons garam masala
- Salt to taste
Instructions
- In a large saucepan that has a lid, heat the oil over medium high heat. Add the cumin seeds, coriander and cinnamon stick and infuse for around 30 seconds. Pour in the chopped onions. Stir continuously so that the onions become soft and translucent. Fry for about 15 minutes ensuring that the onions do not brown or stick to the pan.
- Stir in the garlic and ginger paste, chilli powder and turmeric followed by the chopped tomatoes and allow to sizzle over medium heat for about five minutes. Add about a teaspoon of salt. This will help the onion release moisture into the sauce.
- The onions and tomatoes will begin to break down, turning into a thick sauce. This is a sauce you can use for any restaurant style curry. You may want to leave the chilli powder out though if you’re making mild curries.
- Add the chicken pieces and tomato paste.
- Stir it all up nicely and pour in just enough water or spice stock to cover the chicken.
- Cover the curry and let it simmer for about ten minutes. The sauce will become nice and thick and will stick to the chicken pieces as they cook.
- Remove the lid and stir adding a drop more water if you prefer a thinner sauce or turn up the heat if it is too runny.
- You’ll know when the curry is ready when the oil comes to the top. Simply skim it off.
- Stir in one tablespoon of the garam masala and taste. Add more if needed. I usually use about two tablespoons of garam masala.
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Ed
Thursday 31st of October 2024
Step 1, should that say coriander 'seeds'? Step 2, is this where the cumin and coriander get added?
This is a good, easy to follow, starter recipe. Do as it says and you can't go far wrong.
Dan Toombs
Sunday 3rd of November 2024
Yes, step 1 should read coriander seeds. And yes again, the ground cumin and coriander are added in step 2. I will amend the recipe to make this clearer. Thanks very much. Dan
Tim
Friday 24th of May 2024
I made this curry this evening. A lot quicker than our normal currys. A very good recipe, full of flavour and a nice clean flavour, not too heavy. Didn't add any cream, added a couple of green chillies instead of red powder. Cooked with Garlic rice and a little ghee. The chicken fell off the bone as it should. Will definitely make this again. I'm now following on Instagram in the hope of other quality dishes to try. Thank you
Dan Toombs
Wednesday 29th of May 2024
All really good to hear and thanks for the follow on Instagram. Dan
Kim
Friday 5th of April 2024
Yum yum yum! What a fabulous recipe. I made it and froze it ready for a family weekend visit. Everyone loved it. I made it with skinless and boneless thighs and a tin of chopped tomatoes which worked very well. I also used plenty of a good quality Garam Masala - that made it extra special too. Thanks so much for the recipe. :-)
Dan Toombs
Thursday 18th of April 2024
You’re very welcome. Thanks very much and I’m glad it worked so well. Dan
David
Tuesday 28th of November 2023
Perfect please don't change it. Your recipes are amazing. Thank you.
Dan Toombs
Sunday 3rd of December 2023
Thanks very much, much appreciated. Dan
mick
Saturday 9th of September 2023
Total aroma and flavour envelop! I used chicken pieces - some wings some legs and some thighs - about 2.2 kgs and adjusted the rest for the added meat. At writing this I haven't yet tasted but I can smell the result will be fabulous. I use fresh chillies - 2 large and chicken salt because it was there.
Dan Toombs
Monday 11th of September 2023
Hi Mick
Thank you for trying the recipe. I'm happy you enjoyed it!
Cheers, Dan