Punjabi Chicken Curry




  • 1 packet The Spice Tailor Punjabi Tomato Curry
  • 250g chicken fillets
  • 1 tsp vegetable or olive oil
  • Cream, cashew nut paste and freshly chopped coriander to finish (optional)



  1. Cut the chicken fillets into generous pieces. If you have time, marinade the chicken in the base sauce for an hour to allow the flavours to permeate the meat.

  2. Heat 1 tsp of oil in a pan, add the spices and cook for 20 seconds. Add chicken pieces and brown lightly, add the base sauce and simmer for 1-2 minutes.

  3. Add the main sauce and bring to a boil. Cook for 3-6 minutes or until the chicken is cooked through.

  4. For extra heat, simply add the chilli.

  5. For extra richness and a little cream or cashew nut paste, and handful of freshly chopped coriander.

Punjabi Tomato Curry