The North Indian province of Punjab, named after the five rivers flowing through
it, is a fertile region full of wonderful, seasonal vegetables and a good variety
of grains. Its people live large and this is reflected in everything they do. Their
food is rustic and robust with the hearty flavours of onions, ginger, garlic, tomatoes
and warming spices coursing through all their dishes.
Typical of the region, this curry has been adapted from my mother's most loved chicken
curry. This version has extra onions, for a sweeter thicker base and more tomatoes
for a beautifully balanced taste. But don't just stick to chicken, this sauce can
form the base of so many different dishes and using different proteins.