Submit By
Lulu Wahed - Malaysia

Pakistani Chicken Curry

Pakistani Cuisine

This is my style of cooking chicken curry recipe. I was thought by my mum this way using only water and to thicken it with tomato puree. It was transmitted by inheritance to my mother by her late grandmother from her mother's side that is from Pakistan.

SPECIFICATIONS

• PREP TIME : 25 Min
• COOK TIME : 30 Min
• READY IN : 55 Min
• SERVINGS : 5

INGREDIENTS

• 1 whole chicken - skinless and cut into 8 pieces
• 3 tablespoons of cooking oil
• 1 big onion - diced/pound into paste
• 3 gloves garlic - diced/pound into paste
• 1/2 inc. of ginger - pounded
• 2 tablespoons curry powder (for meat/chicken)
• 1 teaspoon chili powder (less if you dont eat spicy)
• 1/2 inc. cinnamon stick
• 2 star anise
• 3 green cardamon
• 1 pack of tomato puree (500 g/17 1/2 oz) - I use half only.
• 2 glass of water (less if you wish too)
• 3 - 4 potatoes - clean and cut into two or four pieces
• 1 sticks of celery - chopped

PREPARATION

1. Cut and clean the chicken. Pound the onion, ginger, and garlic together. Mix the curry powder, chili powder with the pounded paste and add a little bit water to make it wet.
2. Heat the oil and add the cinnamon stick, cardamon, star anise for few second and then add the wet curry paste and fried till the curry mixtures gave the aroma like picture No.1. Then add the chicken and stir well for 5 minutes. Later add the cut potatoes and stir again and add water to it. Let it simmer for 20 minutes. Dont forget to stir them!
3. Later on add tomato puree, salt and chop celery to it. Let is simmer for 10 minutes till the potatoes is soft and the chicken is cooked.
4. Then serve ready to eat!

NOTICE

Note:
I dont use coconut/yogurt in this curry.
I thicken the gravy by using the tomato puree and also the potatoes.