Panch Phoron Chicken Curry

Tender marinated chicken pieces in a spicy, aromatic sauce made with authentic South Asian flavours.

Ingredients

Main Ingredients
  • 30 gbutter
  • 750 gchicken (mix of breast and thigh fillets)
  • 400 gchopped tomatoes
  • 1 tbspdouble cream / heavy cream
  • to servefresh coriander / cilantro (optional)
  • 5 large clovesgarlic (crushed)
  • 20 gginger (grated)
  • 1green finger chilli (finely chopped)
  • 1 tspground coriander
  • 1 tspground cumin
  • 1large onion (chopped)
  • 2 tsppanch phoron
  • 0.5 tspsalt
  • 1 tbsptomato puree
  • 0.5 tspturmeric
  • 300 mlwater
For the Marinade
  • 1 tspkashmiri chilli powder
  • 1lime
  • 1 tspsalt
  • 1 tspturmeric

Method

  1. 1.

    Cut the chicken into bite size pieces (keep them fairly large) and add to a bowl along with the turmeric, chilli powder, 1 tsp of salt and the juice of 1 lime. Mix everything together, and leave to marinade in the fridge for at least 1 hour.

  2. 2.

    Melt the butter in a large pan, then add the panch pharon and fry for a minute until fragrant, then stir in the onion and cook for around 10 minutes until nice a browned.

  3. 3.

    Add the garlic, fresh green chilli and ginger and cook for a minute, then stir in the turmeric, ground cumin, ground coriander and 1/2 tsp of salt, and cook for a further 30 seconds.

  4. 4.

    Add the chopped tomatoes and tomato puree/paste to the pan along with 300 ml (1 1/4 cups) of water and bring to the boil.

  5. 5.

    Stir the chicken into the pan, making sure to coat it in the sauce, and simmer for 20 - 25 minutes, until the chicken is cooked and the sauce has thickened.

  6. 6.

    When everything is ready stir in a little double cream (about 1 tbsp) and serve with rice or indian flatbreads and a little fresh coriander for garnish if using.