Tried my hand at making the traditional Punjabi Chicken Curry – in a slow cooker, and with a tangy twist!
The deal is simple.
For a full (1000 gms) chicken, take two large onions, two large tomatoes, four large green chilli, three cloves of garlic and a table tennis ball size of ginger. Coarse chop them (in a chopper) and fry in the slow cooker on high temperature for three to four minutes after adding three to four tablespoons oil.
Then add the chicken, chopped into four large pieces. Add salt (to taste), a generous helping of red chilli powder, a teaspoon of turmeric, half a teaspoon each of coriander and cumin powder and – lastly – a dollop of mango pickle ‘base’ (the masala at the bottom of a mango pickle jar – available in most Indian households) or two teasponfulls of achaar ghost masala (available in the store). Also add (if taste permits) a few leaves of fresh spinach for the colour and the ‘green’ looks!
Put in half a litre of water, cover, and reduce the temperature to 80C. Let it simmer for around two hours and it’s done.
Sprinkle finely chopped coriander and mint leaves while serving, of course with the traditional Indian flatbread – or white steamed rice!