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Pakistani Chicken Curry
Pakistani Chicken Curry is a traditional Pakistani recipe for a classic curry of chicken pieces in a spiced tomato gravy base. The full recipe is presented here and I hope you enjoy this classic Pakistani version of: Pakistani Chicken Curry.
prep time
15 minutes
cook time
60 minutes
Total Time:
75 minutes
Serves:
4
Rating: 
Tags : CurryChilli RecipesSpice RecipesChicken RecipesPakistan Recipes
I’ve been going through some old recipe books and unearthed one from my days as a PhD student. My two best friends at the time were from Trinidad and Pakistan. There were some real gems and true authentic recipes. So I’m editing them for publication and preparing them for a little bit of nostalgia. The first of these recipes is a Pakistani chicken curry, cooked home-style. The only difference here is the chilli level, as we were all chilli-heads. So feel free to dial back on the heat if you prefer things a little milder.
Ingredients:
60ml (¼ cup) Vegetable Oil + more, if needed
3 medium Onions, peeled and diced
2 Tomatoes, blended with a little water until smooth
2 tsp Ginger-Garlic Paste
1 tsp Salt
1 tsp crushed hot Chilli Flakes
6 green finger chillies, chopped
2 tsp Ground Coriander
1 tsp
Curry Masala Powder
1 ½ tsp Ground Cumin
½ tsp Ground Turmeric
1 tbsp Tomato Puree
1 Whole Chicken, skinned and cut into serving-sized pieces
8g (Small bunch) Fresh Coriander (cilantro), chopped
½ tsp Garam Masala
Method:
Place a curry pan, wok or large, lidded, pan over medium heat. Once hot add 2 tbsp (half) of the oil, followed by the diced onions. Stir-fry the onions until golden brown (about 10 minutes).
In the meantime, chop the onions, add to a blender with a little water and process until smooth. Once the onions are cooked, add a splash of the blended onions and bring to a boil.
Now add in the ginger-garlic paste, salt, chilli flakes, ground coriander, curry powder, ground cumin and turmeric. Stir well to combine and cook for about 90 seconds until fragrant.
Add a little more of the blended tomato and stir to combine then stir in the tomato puree until completely dissolved. Stir in the remaining 3 tbsp of the oil. Stir fry until the oil separates and rises to the top. Now add another splash of the blended tomatoes. Stir to combine and continue cooking until the oil separates once more.
At this point you can use a stick blender to ensure the mixture is smooth (but that’s optional). Add in the chicken and cook over medium heat until no longer pink (about 15 minutes). Stir in the left-over blended tomatoes, stirring until combined.
Bring to a boil, then add a splash of water, stirring to combine. Continue to stir-fry until the water has evaporated, the gravy has thickened to your liking and the oil has separated. Now stir in the fresh chillies.
Add in more water (the more you add, the more sauce/gravy you will have). I usually add 100ml (2/5 cup). Cover the pan and simmer over low heat for 30 minutes, stirring and adding more water as needed half way through.
Once the curry has thickened to your liking, give it a stir and make sure the chicken is fully cooked. Add a splash of water, stir to combine then bring to a boil and cook until the oil separates once more.
Stir in the coriander (cilantro) leaves and the garam masala, reduce to a gentle simmer, cook for 5 minutes and serve.
