Aloo Chicken Ka Salan — Pakistani Potato Chicken Curry - Dumpling Adjacent

Instructions 1. Heat the ½ cup of oil in a medium saucepan. Add diced onions. Once onions are browning at the edges, turning translucent, and releasing fragrance, add the tomatoes. 2. On medium heat, let the tomatoes wilt with the onions. The tomato peels should start coming off. Keep stirring the onions and tomatoes until it starts looking like a thick sauce. 3. Add powdered and whole spices except the bay leaves: all of the cumin, coriander, cardamom, cloves, chilli powder, turmeric, garam masala, and half of your minced garlic and ginger. Stir and cook the spices with the onions and tomatoes. You should be experiencing a full-blown fragrance explosion. 4. Once the mix turns reddish-brown and the oil starts separating from the sauce, add the chicken and the remaining garlic and ginger. Stir and coat the chicken with the sauce on high flame. Once the chicken begins to brown, add 1 cup water and continue stirring. 5. Once the water begins to boil, turn down the heat and continue stirring 4-5 minutes. 6. Then, add diced potatoes and and the rest of the water. Continue stirring for 5-6 minutes on medium heat. 7. Add bay leaves, turn heat to low and cover. Let the pot simmer for 12-14 minutes or until potatoes achieve desired consistency. 8. It’s ready when the chicken is fully cooked through and falling apart. The salan (sauce) should be a reddish brown and medium-thick consistency – not a thick stew but also not a thin soup. 9. Garnish with fresh cilantro. Serve with rice, roti, or paratha. Dumpling Adjacent © 2025 Dumpling Adjacent https://dumplingadjacent.org/aloo-chicken-ka-salan-pakistani-potato-chicken-curry