Authentic Punjabi Cuisine

Age old cooking methods in a jar

Tasty Tamarind Curry Sauce
Serves 4
30 Mins

The Ultimate Fakeaway...!


Punjaban Tamarind Sauce 2 jars

Chopped chicken 500g

Lemon Juice 2 Tsp

Brown Sugar 3 Tsp 

Onion 1 medium  diced

Ginger and garlic paste 2 tsp

Bay leaves 2

Fresh Tomato 3 large ripe  largely diced 

Fresh Coriander finely chopped

Rapeseed oil 3 tbsp



Heat the oil in a deep pan and fry the bay leaves for about 30 seconds.  Add the onion and sauté for about 1 minute.  Add the ginger and garlic paste and continue cooking till light brown.

Add ½ of the fresh diced tomatoes, lemon juice and half handful of fresh coriander.

Add a jar of Tamarind Sauce into a blender and blend until smooth.  Add to the mixture in the pan.

Add the chopped chicken and fry for about 5 minutes.

Add the brown sugar and the second jar of Tamarind Sauce.

Simmer gently and add the rest of the tomatoes and another handful of fresh chopped coriander.

Simmer till chicken is cooked and serve with rice and naan bread.

Top tip – add a large dollop of crème fraiche at the end for a creamy consistency!

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