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Pakistani Chicken Curry Pot

Serves 4 to 6 Entree chicken, Poultry

Pakistani Chicken Curry Pot

Pakistani Chicken Curry Pot is a dish that finds its place on tables from Karachi to Peshawar, representing the rich culinary traditions of these vibrant cities. It's a staple in homes, especially during family dinners where the aroma of spices fills the air, inviting everyone to gather around. This version captures the essence of everyday Pakistani cooking, crafted without pretension and shared with abundance.

This curry should envelop the palate with a warm, spicy embrace, where the tender chicken melds seamlessly with the robust flavors of tomatoes and onions. Generous use of fat ensures a rich mouthfeel, while the spice paste awakens each bite with aromatic depth. Salt and pepper are adjusted to personal preference, a nod to the intuitive cooking style of Pakistani home cooks.

Ingredients

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

Method

  1. Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. Pat the 800 g chicken pieces dry with paper towels to remove excess moisture, which helps in browning. Season the chicken generously with fine sea salt and black pepper, then add to the pot. Brown the chicken on all sides, turning occasionally, until the skin is golden and crisp, about 5-7 minutes. Remove the chicken from the pot and set aside.
  2. In the same pot, add 2 finely chopped onions. Cook over medium heat, stirring frequently, until the onions are soft and translucent, about 5 minutes. This step helps to build the base flavor of the curry.
  3. Add 1 tablespoon of spice paste to the onions, stirring well to coat them evenly. Continue to cook for another 2 minutes until the spices are fragrant and the paste is well incorporated with the onions. This ensures the spices release their oils and flavors into the dish.
  4. Dice 2 tomatoes and add them to the pot. Cook, stirring occasionally, until the tomatoes break down and form a thick sauce, about 5-7 minutes. The tomatoes should lose their raw smell and blend into the onion and spice mixture.
  5. Return the browned chicken pieces to the pot, along with any juices that have collected. Stir to coat the chicken with the sauce. Cover the pot, reduce the heat to low, and let it simmer gently. Cook until the chicken is tender and cooked through, about 20-25 minutes, stirring occasionally. The chicken should be cooked when it is no longer pink inside and the juices run clear.
  6. If the sauce is too thin, uncover the pot and increase the heat to medium. Let it simmer until the sauce thickens to your desired consistency. Taste and adjust the seasoning with more salt and black pepper if necessary.
  7. Finish the dish by garnishing with fresh herbs such as cilantro or mint, if desired. Serve the Pakistani Chicken Curry Pot hot, with naan or rice, allowing everyone 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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