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Punjabi chicken curry
Fruit and vegetables
300g/10½oz
onions
, thinly sliced
7
garlic
cloves, finely chopped
5cm/2in fresh root
ginger
, peeled and finely chopped
350g/12oz
tomatoes
, blended to a purée
2 tbsp chopped
fresh coriander
leaves
Tins, packets and jars
300ml/10fl oz
chicken stock
roti or freshly cooked
rice
, to serve
Cooking ingredients
4 tbsp
vegetable oil
1½ tsp
cumin
seeds, ground in a pestle and mortar
5cm/2in
cinnamon
stick
8 green
cardamom
pods
1½ tsp ground
turmeric
1 tsp mild
chilli powder
1 tsp
garam masala
salt
, to taste
Meat, fish and poultry
650g/1lb 7oz chicken drumsticks and thighs
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