Punjabi Chicken ready-to-eat case of 6
Our Punjabi Chicken is cooked for you by Safia, who was taught how to make this family recipe dhal by her mother Surinder.
It is customary for mothers to teach their daughters the traditional methods of Punjabi cookery from a young age, starting at about 7 or 8 years old, as was the case with Surinder, who was taught by her mother Seso, and who in turn, taught Safia.
One case contains 6 x 240ml pots, which is two small servings per pot, (Surinder & Safia share a pot), or one large serving, (Our back up boys eat a pot each).
The Punjabi Chicken should be kept chilled and should be eaten with 2-3 days. To serve, heat it up gently. Do not boil, as it will impair the flavour. It freezes very well and it is recommended to store it in the freezer if it is not going to be consumed within a day or two.
Ingredients: chicken, onions, green chilli, ginger, garlic, tomatoes, sunflower oil, Pure Punjabi Garam Masala, turmeric, paprika, fenugreek, cumin, coriander, salt.
Pure Punjabi Garam Masala contains: coriander seeds, cumin seeds, black cardamom, green cardamom, cloves, cassia bark (cinnamon) & black pepper.
This chicken is gluten-free, wheat-free, dairy-free, nut-free & egg-free.
How to serve…
Punjabi Chicken is traditionally eaten with Jeera Chawl (Cumin Basmati rice).
Punjabi Chicken with, rice, salad and yogurt ( milk or dairy-free) is a super-quick, super-healthy quick dinner and we always freeze a batch of freshly-made Punjabi Chicken so that we’re always eating a delicious nutritious meal during during the working week.