This Chicken Ka Salan or chicken curry is a classic Pakistani dish made with chicken and potatoes simmered in a basic sauce of tomatoes, onions, and lots of aromatic spices.
2-3Potatoesmedium, cut into 6-8 pieces each big pieces
3-4Tomatoeschopped roughly or 1 cup crushed tomatoes
½cupOil
Salt as per taste
Instructions
To a large pot, add 1/2 cup of oil.
If using fresh onions, increase heat to medium, and fry the onions till golden brown, being careful not to burn. If you're using fried onions skip this step.
Add the whole spices and let them bloom till fragrant
Add the bone-in chicken and ginger garlic paste. increase the heat to medium-high heat and cook till chicken is no longer pink
Add all the ground spices and the chopped green chili and cook well for few minutes.
Add fried onions, if using, and mix well till it's all blended
Next, add tomatoes (fresh or chopped). If the mixture is dry, add ¼ cup water.
Keep stirring on medium-high heat until the onions and tomatoes have cooked down to a jammy consistency.
Once the sauce is cooked, add the cubed potatoes, saute for a few minutes.
Then, add at least 2 cups of water. The potatoes should be submerged in the water.
Cover and simmer on low heat until once potatoes are fork tender and oil floats to the top, about 15-30 minutes.
Garnish with cilantro and lemon. Serve with roti/paratha/naan, and rice plain or vagara rice.