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Pakistani Chicken Curry Pot 2

Serves 4 to 6 Entree chicken, Poultry

Pakistani Chicken Curry Pot 2

Pakistani Chicken Curry Pot 2 brings the rich and diverse culinary traditions of Karachi, Lahore, Peshawar, and Islamabad into your kitchen. This dish is a staple at family meals, known for its comforting presence on everyday tables as well as special occasions. Cooked with the intuition that comes from years of practice, it reflects the generous use of ingredients and the communal spirit of sharing that defines Pakistani dining.

The curry is a hearty medley of tender chicken pieces simmered with onions, tomatoes, and a carefully balanced spice paste. The flavors meld into a savory, aromatic sauce with just the right hint of warmth, thanks to the hand-measured salt and pepper. This dish is meant to be savored with family and friends, embodying the essence of home-cooked Pakistani cuisine.

Ingredients

  • 800 gchicken pieces
  • 2onions
  • 2tomatoes
  • 2 tbspoil
  • 1 tbspspice paste
  • to tastefine sea salt and black pepper

Method

  1. Heat a large, heavy-bottomed pot over medium-high heat and add 2 tablespoons of oil. Pat the 800 g chicken pieces dry with paper towels to ensure a good sear, then season them generously with fine sea salt and black pepper. Add the chicken to the pot in a single layer, being careful not to overcrowd, and brown them on all sides until they develop a deep golden color. This should take about 5-7 minutes per side, and the chicken should release easily from the pot when it's ready to turn.
  2. While the chicken is browning, thinly slice 2 onions and set them aside. Once the chicken is browned, remove it from the pot and set it aside on a plate. Add the sliced onions to the same pot, stirring to coat them in the remaining oil and chicken drippings. Cook the onions until they become soft and translucent, stirring occasionally to prevent burning, which should take about 5 minutes.
  3. Dice 2 tomatoes and add them to the pot with the onions. Stir in 1 tablespoon of spice paste, ensuring it coats the onions and tomatoes evenly. Cook this mixture until the tomatoes break down and the oil begins to separate from the spice paste, which will create a fragrant, thick base for the curry.
  4. Return the browned chicken pieces to the pot, nestling them into the onion and tomato mixture. Stir everything together so the chicken is well-coated with the sauce. Cover the pot with a lid, reduce the heat to low, and let it simmer gently. Allow the chicken to cook through, absorbing the flavors, until it is tender and the meat easily pulls away from the bone.
  5. Once the chicken is cooked, check the consistency of the sauce. If it's too thin, remove the lid and let it simmer uncovered for a few more minutes to thicken. Taste the sauce and adjust the seasoning with more salt and black pepper if needed. The sauce should be rich and flavorful, clinging to the chicken.
  6. Finish the dish by stirring in a handful of freshly chopped herbs, such as cilantro or parsley, to add a fresh, vibrant note. Serve the Pakistani Chicken Curry Pot 2 hot, with warm naan or steamed basmati rice, allowing everyone at the table to share and enjoy the meal together.
Cover of Authentic Pakistani Cuisine
From the cookbook

Authentic Pakistani Cuisine

This recipe is from Authentic Pakistani Cuisine by Yassine Sbiti — the Pakistani volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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