L’atelier des Chefs cooking classes - Punjabi Spiced Chicken Curry With Vegetable Pilaf Rice

Punjabi spiced chicken curry with vegetable pilaf rice

Punjabi spiced chicken curry served with a traditional vegetable pilaf rice.

Recipe rating: (10 votes)

Preparation time
10mins
Cooking time
20mins
Rest time
30mins

Ingredients (To serve 6)

  • Chicken breast(s) (150g) - skinless 6 whole
  • Green cardamon pods 5 whole
  • Fresh ginger 10 g
  • Sunflower oil 10 ml
  • Onion(s) 0.5 whole
  • Garlic clove(s) 2 bulb
  • Garam masala 10 g
  • Fine salt 6 pinch(es)
  • Fresh coriander 0.25 bunch
  • Tomato(es) 4 whole
  • Tomato puree 30 g

For the rest of the recipe

  • Basmati rice 300 g
  • Onion(s) 0.5 whole
  • Flaked almonds 100 g
  • Water 450 ml
  • Red pepper(s) 0.5 whole
  • Yellow pepper(s) 0.5 whole
  • Ground turmeric 5 g
  • Cinnamon stick(s) 0.5 whole
  • Stick(s) of lemongrass 1 whole
  • Unsalted butter 25 g
  • Fine salt 6 pinch(es)

Chef's tip

"The chicken in this curry can be replaced with lamb or beef. Fried aubergines could be added as an additional garnish."

Method

For the curry:

Dice the chicken into cubes.

Peel and dice the onions, garlic and ginger. Chop the tomatoes. Chop the coriander leaves.
Sweat the onions with a little oil in a deep pan. Once they start to soften, add the ginger and the garlic. Add the cardamom pods and cook until the onions are golden brown before adding the garam massala. Cook for a further 2 minutes, add the chicken and cook until the chicken is coloured.
Add the chopped tomatoes, cook for 3 minutes and then add the chicken stock. Season with salt and cook for 10 minutes or until the chicken is cooked through. Finish with the chopped coriander.


For the rice:

Preheat the oven to 180'C.

Roast the almonds for 5 minutes on a baking sheet and then allow to cool.

Peel and dice the onion. Cut the peppers in half, remove the seeds and dice the flesh. Chop the lemongrass into fine slices.

Sweat the onions in a little butter until golden brown. Add the peppers and the lemongrass and cook for 3-5 minutes before adding the turmeric, cardamom and the cinnamon stick. Season with salt. Stir for a few minutes and then add the rice. Stir for a couple more minutes and then add the water. Bring to the boil and cook over a slow heat for about 20 minutes until the rice is cooked. Fold in the flaked almonds and serve immediately, topped with the chicken curry.

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Chef's response

Well spotted! The recipe now reads 10g of Garam Masala, apologies for the error.