Wednesday, 28 September 2016

Chicken curry - Pakistani style

There are many ways people from the Pakistan region make their chicken curry - sometimes it varies between individual households and their preferences...this is one take on it, and may I add, a very delicious take! My family felt it was the best curry they had tasted so far! Alhamdulilah! :)

I have also previously made Bengali style chicken curry: http://www.nosaibasfood.com/2013/02/bengali-chicken-curry.html

As well as Indian style: http://www.nosaibasfood.com/2014/11/potato-chicken-curry-indian-style.html



  • Skill level: Easy and straightforward
  • Serves: 6-8 people
  • Preparation time: 15 mins
  • Cooking time: Altogether just over 1 hour
What you will need:

4 tbsp sunflower/vegetable oil
3 medium onions, peeled and sliced
6 garlic cloves, peeled and minced into a paste
1 + 1/2 inch ginger, peeled and minced into a paste
1 tbsp salt
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp garam masala
1 tsp turmeric powder
1/2 tsp chilli powder (or as desired)
5 soft tomatoes, sliced
1 tbsp tomato puree
1 skinless baby chicken, cut into eight/ten pieces
4 tbsp plain yoghurt
2 cups hot water
1 handful freshly chopped coriander

How to make:

1) Add the oil into a pot over high heat, once hot add the onions and cook, mixing regularly, until lightly golden (will take around 5-10 mins)

2) Add the garlic and ginger paste, and cook for a further few minutes over high heat, mixing  well

3) Add the salt, ground coriander, ground cumin, garam masala, turmeric powder and chilli powder. Mix well and cook over high heat for a further few minutes

4) Add the tomatoes and tomato puree, mix well, and cook for 5-10 mins or until the tomatoes soften and you see the oil coming to the top of the mixture. If you feel the mixture is too thick, feel free to add a little bit of water to avoid is sticking and burning

5) Add the chicken, and mix it to coat it well. Cook for 10 mins over high heat turning the chicken over regularly

6) Add the yoghurt to a bowl, remove some of the sauce and add it to the yoghurt. Give it a good mix, then slowly add it back into the pot, mixing as you add the yoghurt. Cook over high heat for a further 5 mins

7) Add the hot water, and bring to the boil over high heat, then reduce the heat to low, cover, and allow to cook for around 30 mins
8) Check if the chicken is done, and also taste and adjust seasoning (you may need to add a sprinkle of salt according to taste). Add the coriander, cover and cook for a further few mins, before serving








Change of lighting


You may wish to serve this with rice, naan bread, or chapati. This curry was super delicious mashAllah! A big hit! Enjoy :)


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2 comments:

  1. Hi did you mean Tbsp or Tsp and a tablespoon is 3 tsp and that seems a lot of spices for 1 baby chicken? Please advise thanks

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    Replies
    1. The amounts in the list above are what I add when I use 1 baby chicken - and it turns out perfectly :)

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