Chicken n Egg Potato Curry – Pakistani Style
Recipe Summary
- A rich and flavorful Pakistani-style chicken curry featuring tender chicken pieces, fried potatoes, and boiled eggs, simmered in a spiced tomato-yogurt gravy. This hearty dish is perfect as a side for festive occasions or a comforting family meal.
All Ingredients - Main Ingredients
- Chicken 500 grams
- Onion 1 large (sliced)
- Potatoes 1 large (cut into large pieces)
- Boiled Eggs 4
- Tomato 1 (peeled and chopped)
- Green Chilies 3 whole, 1 sliced
- Coriander Leaves 1/4 cup (chopped, for garnish)
- Oil 1/2 cup
All Ingredients - Spices
- Ginger-Garlic Paste 1 tablespoon
- Salt 1 teaspoon
- Red Chili Powder 1.5 tablespoons
- Paprika 1 tablespoon
- Turmeric Powder 1 teaspoon
- Coriander Powder 1 tablespoon
- Roasted Cumin Powder 1 teaspoon
- Yogurt 2 tablespoons
- Garam Masala 1 teaspoon (for sprinkling)
Tools You'll Need
- Pan
- Bowl
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Fry Potatoes
Heat oil in a pan. Add the large potato pieces and fry until they are lightly golden brown. Remove and set aside.
Step 2: Fry Eggs
In the same oil, add the boiled eggs and fry until they turn golden brown. Remove and set aside.
Step 3: Fry Chicken
Add the chicken pieces to the remaining oil and fry until their color changes and they are lightly browned. Remove and set aside.
Step 4: Fry Onions
Add the sliced onion to the same oil and fry until they are translucent and lightly golden. Do not brown them too much. Remove the fried onions and grind them into a paste.
Step 5: Prepare Gravy Base
In the same oil, add ginger-garlic paste and all the powdered spices (salt, red chili powder, paprika, turmeric, coriander powder, roasted cumin powder). for until fragrant.
Step 6: Add Tomato and Yogurt
Add the chopped tomato to the spices and cook until it softens and the oil separates. Then, add the yogurt and mix well, cooking for another .
Step 7: Combine Chicken and Onions
Add the fried chicken pieces to the gravy. Stir in the ground fried onion paste. Mix everything thoroughly and cook for , allowing the chicken to absorb the flavors.
Step 8: Simmer Chicken and Potatoes
Add about 1/2 cup of water to the chicken and gravy. Cover the pan with a lid and let it on low flame for , or until the chicken is half-cooked. Then, add the fried potatoes and whole green chilies. Continue to until both chicken and potatoes are fully tender.
Step 9: Dish Out and Garnish
Once the potatoes are tender and the gravy has reached your desired consistency, turn off the heat. Dish out the chicken and potato curry into a serving bowl. Sprinkle with garam masala and chopped coriander leaves. Arrange the fried boiled eggs on top.
Step 10: Serve
Serve hot with naan, roti, or rice. Enjoy your delicious Chicken n Egg Potato Curry!
Pro Tips
• Fry potatoes and eggs separately to achieve a golden color and prevent them from breaking during cooking.
• Do not brown the onions too much before grinding, as this can darken the curry.
• Adjust the amount of green chilies and red chili powder according to your spice preference.
Recipe Variations
• For a richer gravy, add a tablespoon of fresh cream or cashew paste along with the yogurt.
• Garnish with ginger juliennes for an added aromatic touch and elegant presentation.
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