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Before you jump to Traditional Punjabi Chicken Curry recipe, you may want to read this short interesting healthy tips about Learn The Truth Regarding Superfoods.
You are becoming what you put inside your body. Quite plainly, you are. For example, meats including poultry contain amino acids that happen to be significant as they can help to reconstruct muscle tissue. Eating the correct meals is therefore imperative. People these days are eating more superfoods as these foods are publicized to boost your wellbeing and offer you lots of vital nutrients. So what constitutes being a superfood. We can in truth say that some foods help to increase our vitality and others do not. Antioxidants in nutritional food helps our immune system where unhealthy foods have little value and can make you fat. Superfoods, as youll have guessed, come under high-quality meals.
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So with their nutritional value and antioxidant qualities it is definitely recommended to start out introducing some superfoods into your day to day eating habits.
We hope you got benefit from reading it, now lets go back to traditional punjabi chicken curry recipe. To make traditional punjabi chicken curry you need 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Traditional Punjabi Chicken Curry:
- You need 4 lb of chicken wings (skinned).
- Prepare 1 of regular onion, chopped.
- You need 2 of Cofresh Crushed Frozen Garlic.
- Take 2 of Cofresh Crushed Frozen Ginger.
- Prepare 1 tsp of tumeric powder.
- Provide 0.5 tbsp of paprika powder.
- Provide 1/2 cup of ghee.
- Use 1 tbsp of garam masala (Old Indian garam masala-ground).
- Use 1 tbsp of freshly cracked pepper.
- Take 2 tbsp of green bird's eye chilli chopped.
- Get 0.25-0.5 cup of garlic greens, chopped.
- Prepare 1.5 tbsp of salt.
Steps to make Traditional Punjabi Chicken Curry:
- Wash the chicken with water, add to a pot with boiled water (until the chicken is coveres) and 1 tbsp salt. Simmer on a low/medium flame for 10 minutes (uncovered)..
- While you wait for the chicken, in a pot (medium heat) add the ghee. Once melted, add the garlic and ginger and onion, cook until frozen garlic ginger has cooked down (2 minutes). Add tumeric powder, 0.5 tbsp salt, paprika, masala, and black pepper. Mix and add chilli, once the oil floats ot the top it is ready (turn to low flame).
- After 10 minutes drain the water from the chicken (with care), and rinse the chicken again. Discard of the water and add the chicken into the pot with the masala and add hot water until it is 0.5 inches below chicken..
- Turn heat to low/medium heat and cook for 15 minutes (without the lid). Then turn to a medium heat and add chopped garlic greens and mix. Cook the curry until the chicken is cooked/falling off the bone..
- Serve with hot chapattis and raita.
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