Chicken n Egg Potato Curry – Pakistani Style

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). Sauté for 1-2 minutes 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 2-3 minutes.

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 5-7 minutes, 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 simmer on low flame for 10-15 minutes, or until the chicken is half-cooked. Then, add the fried potatoes and whole green chilies. Continue to simmer 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!

• 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.

• 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.