Welcome to your instructions for
The Pure Punjabi's Punjabi Chicken meal sachet
We want you to enjoy meal preparation with our meal sachets, and for it to be helping you in achieving your lifestyle and health goals.
If you ever have any questions, don't hesitate to get in touch, Simply click 'reply' to this email, and let us know how we can help you.Below are your step-by-step instructions, with guidelines for preparation times and cooking times, along with a piture of the finished dish. If you discover any particular favourites as you cook your way through your meal kit sachets, then simply click on the image of the dish to re-order that sachet.
Punjabi Chicken Mix instructions
This mix will make Punjabi Chicken for 4 people
Prep time: 5-10 minutes
Cooking time: 35-50 minutes
1 teaspoon ghee (or sunflower oil if dairy-free)
1 medium onion, finely diced (ideally 2mm x 2mm cubes)
1 clove garlic, finely minced
25g ginger, peeled and finely minced
1 or 2 green birds eye chillis, finely chopped (if you like it very hot, add as much as you like)
1 sachet of Pure Punjabi’s Punjabi Chicken Mix
20g tomato puree
Approximately 200ml recently boiled water
Approximately 600g of a mix of chicken breast and thigh or drumstick
300g chicken breast, cut into bite size pieces (if vegetarian or vegan you can use cubes of tofu or par-boiled butternut squash)
300g skinless meat on the bone - either drumsticks or thighs. This is because bone meat enriches the flavour and gives a depth to the gravy that isn't the same wwithout the bone. If you only want to use breast, see if you can put some bone in for the 'stock'.
2 or 3 coriander leaves, roughly chopped (optional garnish, please note, this really would be a very small amount)
*Tip: Using bone meat (such as chicken drumsticks or thighs) will add extra flavour to this dish. We would recommend using a mixture of bone meat and chicken breast. Once prepped, the onions, garlic, ginger and chilli should be small (not at all chunky)...
Method:
- On a low to medium heat, fry the onion in 1 teaspoon of ghee (or sunflower oil) until translucent (not brown).
- Add the garlic, ginger and chilli and stir. The mixture can stick at this point so stir every 30 seconds or so, or add ½ - 1 tsp of ghee (or oil). Cook for a couple of minutes on a low heat to cook the raw flavour out of the garlic and ginger.
- Add all of the spices from the Punjabi Chicken Mix sachet to the pan and stir them into the onion base and cook them for 2 to 3 minutes. Then add the tomato puree and incorporate it into the onions and spices.
- Add the recently boiled water a bit at a time, to loosen the base and create a sauce for the chicken. Add the chicken to the saucepan. If using a mixture of breast meat & bone meat, put the bone meat in the saucepan first, and then lay the breast meat on top as the bone meat will take longer to cook. This way the bone meat is closer to the base of the pan (the heat) so it will balance out the rate of cooking (as the chicken breast will cook through faster).
- Put the lid on the saucepan, leaving it at a slight angle so that it’s not completely covered. Let the chicken slowly cook through, turning it every 10 minutes or so, so that all of the chicken cooks through evenly. It will take approximately 25-40 minutes for the chicken to cook through. It is done when the chicken is cooked all the way through to the centre.
Punjabi Chicken is traditionally served with rice, and is delicious with our Jeera Chawl Mix (cumin basmati rice).
* Tip: Only want to eat 1 or 2 portions at a time? Make the entire Punjabi Chicken Mix, freeze the remaining portions as soon as they've completely cooled, so that they're ready for the next time you want to eat Punjabi Chicken. Don't forget to thoroughly defrost each portion before re-heating and serving. Ensure that food is always served piping hot.
We love to see your culinary creations! So post your dish as ‘Pure Punjabi's Punjabi chicken’ on social media and tag as @PurePunjabiLtd so we can see!
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