Punjabi Chicken 'Staff' Curry (On-the-Bone deliciousness)

Punjabi Staff Curry A simple, slow cooked on-the-bone Chicken curry. This is the exact recipe which the staff cook for themselves at a Punjabi run Indian takeaway in Glasgow, Scotland on a very regular basis.  

The fabulous flavour of the curry is achieved by using Chicken (or Lamb) still on the bone, and slow cooked to allow the bones to release their magical stock flavour.  It's eaten mainly with Chapatis, to scoop up the thick gravy.

Alex Wilkie, a chef at the  Taste of India, Bargeddie, Glasgow, kindly supplied the recipe.

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