Chicken curry (Pakistani)

April 16, 2015

361

An easy yet aromatic Pakistani style chicken curry, cooked in basic Pakistani/indian spices, onion, ginger garlic paste and tomatoes. I cooked in pressure cooker but you can cook it in a thick bottom pan too (it just takes less time with pressure cooker). Try this curry with boiled basmati rice or naan bread. You'll fall in love with spices.

1 whole Chicken (medium size, about 2 lb) skinned and cut into 12 pieces
4 tbsp olive oil
1 large Onion (thinly sliced)
2 medium sized tomatos chopped
2 Cinnamon Stick
4 Cloves
2 Bay Leaves
2 Green Cardamoms
1 black cardamom
1 inch of ginger root piece (paste form) or use 1tsp of ginger paste
5 Garlic Cloves (make a paste) or use 1 tsp of garlic paste
1 tsp. Red Chilli Powder (cayenne pepper)
1 tsp salt (or to taste)
1 tsp. Turmeric Powder
2 tsp. Ground Cumin
1 tsp coriander powder
1 tsp garam masala powder
6 cups of Water (or as much desired for stew)

(thick bottom pot) 1. Pour oil in pan with heat on high and let it heat up (just hot not smoking hot). Now add the onions and fry them until they’ve sweat enough, turned pinkish and are soft (keep stirring...
See the full directions on my site

Nutritions

Calories
262

Sodium
708mg
29% DV

Fat
27g
42% DV

Protein
6g
12% DV

Carbs
22g
7% DV

Fiber
8g
32% DV