Pakistani Aloo Chicken

    (30)
    1 hour

    Capsicum, aloo, dahi and spices make this aromatic Pakistani chicken and aloo dish. Serve with rice or naan.


    39 people made this

    Ingredients
    Makes: 6 

    • 1 whole chicken, cut into pieces
    • 3 tablespoons vegetable oil
    • 4 tablespoons curd
    • 1/2 teaspoon ground cumin
    • 1 red capsicum, chopped
    • 1 green capsicum, chopped
    • 1 teaspoon minced fresh root ginger
    • 1 dessertspoon garlic paste
    • salt to taste
    • 4 potatoes, peeled and diced
    • handful fresh chopped coriander, for garnish

    Directions
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. In a large pot, combine chicken with oil and curd over medium heat. Stir together and add the cumin, red pepper, green pepper, ginger, garlic paste and salt. Stir all together; cover pot and simmer over low heat until the oil separates.
    2. When the chicken looks cooked and is no longer pink inside (after 20 to 30 minutes), add the potatoes and cook on low heat until tender, adding a little water if necessary. When chicken and potatoes are done, remove from heat. Garnish with chopped coriander and serve.
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    Reviews and Ratings
    Global ratings:
    (30)

    Reviews in English (28)

    by
    20

    Made two batches of this recipe. First one was too mild for everyone who tried it but I doubled the spices and yogurt for the second one and it was great!  -  15 Feb 2002  (Review from Allrecipes US | Canada)

    by
    16

    Very, very good. I used garlic powder instead of paste increased the yogurt and also added red chiles finely diced for extra kick. Note that you had add the potatoes to the chicken mixture sooner than the recipe says, as a way to save time.  -  14 Nov 2002  (Review from Allrecipes US | Canada)

    by
    8

    Definitely needed altering as others suggested in their reviews. I double the spices and yoghurt and added 2 t each of Turmeric and Chicken Stock. Also needed to add about 2 cups of warm water to cook the potato. Was really nice and filling with the alterations.  -  24 Oct 2005  (Review from Allrecipes US | Canada)

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