Easy Homemade Pakistani Chicken & Potato Curry | Authentic & Delicious

Name: Easy Homemade Pakistani Chicken & Potato Curry | Authentic & Delicious
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Pakistani
Ingredients: 500 grams Chicken (cut into medium pieces); 2-3 medium Potatoes (peeled and cubed); 1 large Onion (thinly sliced); 2 medium Tomatoes (chopped); 1 tablespoon Ginger-Garlic Paste; 2-3 pieces Green Chilies (slit lengthwise); 0.5 teaspoon Turmeric Powder; 1 teaspoon Red Chili Powder (adjust to taste); 1 teaspoon Coriander Powder; 0.5 teaspoon Cumin Powder; 1 teaspoon Salt (or to taste); 0.25 cup Cooking Oil; 1-1.5 cups Water (or as needed for gravy); 2 tablespoons Fresh Coriander (chopped, for garnish)

Discover how to prepare a heartwarming Pakistani chicken and potato curry, a staple homemade dish from Bahawalpur. This recipe features tender chicken pieces and soft potatoes simmered in a rich, aromatic gravy, perfect for a satisfying family meal. Follow this easy-to-understand guide to bring the authentic flavors of Pakistani home cooking to your table.

#Chicken Curry

#Pakistani Food

#Homemade

#Spicy

#Comfort Food

#Bahawalpur Cuisine

#Easy Recipe

A spread of fresh ingredients for the curry

Recipe Information

15m

Prep Time

40m

Cook Time

55m

Total Time

Servings

Medium

Pakistani

Urdu

Nutrition (per serving)

420

Calories

28g

Protein

35g

Carbs

22g

Fat

Sautéing onions and spices in the pot

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Chicken and potato curry simmering to perfection

Instructions

0/6 completed

1
Heat oil in a large pot over medium heat. Add sliced onions and fry until they turn golden brown. Remove half of the fried onions for garnish later if desired.
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5m
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Heat oil in a large pot over medium heat. Add sliced onions and fry until they turn golden brown. Remove half of the fried onions for garnish later if desired.
5m
Ensure onions are evenly browned for best flavor. Don't burn them!
2
Add ginger-garlic paste to the remaining onions (or all, if not garnishing) and sauté for 1-2 minutes until fragrant.
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2m
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Add ginger-garlic paste to the remaining onions (or all, if not garnishing) and sauté for 1-2 minutes until fragrant.
2m
Cook until the raw smell of ginger and garlic disappears.

3
Add the chicken pieces and cook, stirring occasionally, until the chicken changes color and is lightly browned on all sides.
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5m
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Add the chicken pieces and cook, stirring occasionally, until the chicken changes color and is lightly browned on all sides.
5m
Browning the chicken adds depth of flavor to the curry.
4
Stir in the chopped tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook, covered, on low heat for 7-10 minutes, or until the tomatoes soften and oil separates from the masala.
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8m
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Stir in the chopped tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook, covered, on low heat for 7-10 minutes, or until the tomatoes soften and oil separates from the masala.
8m
Cook the masala thoroughly; this step is crucial for a rich curry base.
5
Add the cubed potatoes and green chilies. Pour in 1 to 1.5 cups of water, or enough to mostly cover the ingredients. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the potatoes are tender and the chicken is cooked through.
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25m
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Add the cubed potatoes and green chilies. Pour in 1 to 1.5 cups of water, or enough to mostly cover the ingredients. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the potatoes are tender and the chicken is cooked through.
25m
Adjust water quantity based on desired gravy consistency.

6
Garnish with fresh chopped coriander and the reserved fried onions (if any). Serve hot with naan, roti, or rice.
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1m
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Garnish with fresh chopped coriander and the reserved fried onions (if any). Serve hot with naan, roti, or rice.
1m
A squeeze of fresh lemon juice at the end can brighten the flavors.