Panch Puran Chicken Curry

Panch Puran Chicken Curry 2

Now here’s a fresh, fragrant curry with a complex and delightful tongue-pleasing, tastebud-popping, and wonderfully satisfying flavour. Another lick-the-bowl treat!!



600g Chicken thighs, skinless and boneless

1 Onion, chopped

1/4 tsp Asafoetida

20 mls Pakistani Bassar Masala curry powder

1 TBS Panch Puran (the seeds of fenugreek, kalwanji (nigella), mustard, cumin and fennel)

3 Garlic cloves, crushed

1 Thumb of ginger, grated

2 three-inch long mild chilis, seeds removed (optional)

1/2 jar Napolina pasta sauce (tomato and basil)

1 TBS dessicated coconut flakes

1 TBS fish sauce

handful of chopped cilantro to garnish



In a pan, fry the onion on a medium-high heat until soft and translucent. Add the spices and stir-fry for 10 seconds. Add the garlic, ginger, and sauce. Stir inĀ  for a minute or two. Add the fresh chilis and chicken and cook for approximately 20 minutes. Add the coconut and stir in. Finally, stir in the fish sauce. Garnish with cilantro and serve with Basmati rice.


Prepare to be delighted!



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