‘Punjab’ translates as ‘land of the five rivers’ and it’s these rivers that produce lush, fertile lands perfect for farming wheat, dairy, vegetables and rice that the area is famed for. This month’s indulgent chicken curry makes the most of the dairy from the region, using both yogurt in the chicken marinade and cream to make the rich, tomatoey sauce. It’s served with gobi matar (a simple cauliflower and pea dish) and some fantastic homemade samosas made with pastry flavoured with cumin and ajowan seeds. A tangy tamarind and chilli chutney and a raita flavoured with bell pepper and cumin complete the meal.
Raita Blend: red bell pepper, green bell pepper, cumin
May contain traces of celery and sesame Allergens are listed in CAPITALS
500g diced chicken (thighs are best)
1 large onion
2 cloves of garlic
250g floury potatoes
1 small cauliflower
300g peas (fresh or frozen)
250g natural yogurt (full fat is best)
75ml cream (any type)
2 tbsp tomato puree
3 tbsp sugar
250g plain flour
Oil for frying (sunflower or vegetable oil is best)
Rice to serve
Product Rating (10):
My first spice box bought for me for my birthday and I was pleasantly surprised. I love the layout of instructions, more like a laboratory protocol than a recipe which is good because everything is in the order that you actually need to do it.
It was easy to follow and the samosas were easier to make than I thought. The flavours were amazing and we thoroughly enjoyed the meal.
I have a 3 month subscription and have already chosen my next box :)
First time with my Spicery gift. The curry was delicious and I got past the fear and made the samosas and they were great too.
Absolutely beautiful. Even my partner loved it and she only likes chicken tikka masala.
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Wall of Fame - Chicken Lababdar with Samosas and Tamarind Chutney