Traditional Pakistani Chicken Curry with Potatoes or aloo murghi is one of my absolute favorites, but also has a step that I despise: the browning of onions and “bhoon” of masalas (If you are looking for a great hack for this, my friend Sarah from Flour and Spice Blog has you covered!). This step is quite honestly incredibly laborious (ahem chopping onions and standing at the stove to brown them to perfection), so when my mother-in-law showed me this easy pakistani chicken curry with potatoes that omitted this painful step – I am all for it! I even skip this step in Biryani because lets just call it what it is – I am lazy in the kitchen and have zero shame!Jump to Recipe
This recipe comes together easily and there are a ton of hacks you can do while cooking it that it make it one of my favourite busy work-week staples
Here is the ease in the Easy Pakistani Chicken Curry with Potatoes
- Marinate the chicken over the weekend for an easy week night meal. I have even frozen the marinated chicken and de frosted it by placing it in the fridge the night before and it turns out great
- Use store bought french fries if you don’t have the time to make home cooked ones. There is a slight taste difference – alternatively, you can bake/fry the french fries the night before or on the weekend. Adding to the gravy will rehydrate them and make this recipe easy!
- I think I already mentioned this one… NO BROWNING OF ONIONS.. aka no stinky winter jackets for my friends in the colder areas! I don’t know what else will make this easy?!
Without further ado, here is the incredibly easy chicken curry with potatoes that I am sure you will love! Let me know in the comments if you try it and what you thought! This delicious chicken and potato curry pairs really well with an easy peas pilaf or mattar pulao!
Easy Chicken Curry with PotatoesCourse: mainCuisine: pakistani, south asian, desiDifficulty: easy
1 kg chicken pieces (~10 pieces)
- The Chicken Part
2 cups plain stirred yogurt –
1 tablespoon each of dry coriander powder, cumin powder
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon kashmiri red chilli powder
1 teaspoon salt (adjust according to taste)
1 tablespoon lemon juice
1 tablespoon each: ginger paste and garlic paste
3 tablespoons oil for cooking the chicken
3-4 whole green chillies
- The Chips Part
6 potatoes peeled and cut into matchsticks or french fries
Oil for baking or frying – you can also put these in an airfryer.
- Mix spices and yogurt together in a separate bowl and marinate chicken in yogurt mixture for 30 minutes or overnight. If going with the overnight marination option, bring to room temperature before cooking or else your yogurt will get grainy while cooking.
- In a heavy bottomed pan, heat oil. Add ginger paste, garlic paste, and green chillies and fry for 1-2 minutes until fragrant
- Add marinated chicken and yogurt into pan and cook on medium heat until chicken is cooked through and gravy forms. You can adjust the thickness of the gravy by adding additional water while cooking. We want enough sauce that when we add the chips in, they can be coated with the gravy.
- Prepare the french fries. If frying the french fries, do so now. You can also bake the potatoes or air fry.
- Once fries are cooked add them to the chicken gravy right before serving.
- Serve with a side of naan or basmati rice
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