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L'atelier des Chefs

Punjabi spiced chicken curry with vegetable pilaf rice Recipe

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

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Punjabi spiced chicken curry with vegetable pilaf rice Recipe
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Recipe rating  (10 vote(s)) :
10 vote(s)
  • Preparation  10mins
  • Cooking time  20mins
  • Rest time  30mins
  • Difficulté  Easy

Ingredients ( for people)

  • 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)

Method

  • 1For the curry:
  • 2Dice the chicken into cubes.
  • 3Peel 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.
  • 4
    For the rice:
  • 5Preheat the oven to 180'C.
  • 6Roast the almonds for 5 minutes on a baking sheet and then allow to cool.
  • 7Peel and dice the onion. Cut the peppers in half, remove the seeds and dice the flesh. Chop the lemongrass into fine slices.
  • 8Sweat 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 tip

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


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  • Our chef's answer : Well spotted! The recipe now reads 10g of Garam Masala, apologies for the error.