Ingredients
- 1 kg (2.2 lbs) chicken (bone-in pieces preferred)
- 2 tbsp cooking oil or butter
- 1 large onion, chopped
- 2–3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 medium potatoes, cubed
- 1 tomato, chopped (or 1 tbsp tomato paste)
- 1/2 cup green peas (optional)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp paprika or red chili powder (optional for heat)
- 1 tsp dried thyme or mixed herbs
- 4 cups chicken broth or water
- 1 tbsp flour (optional, for thickening)
- Fresh parsley or coriander for garnish
Instructions
- Sauté Aromatics:
Heat oil or butter in a large pot over medium heat. Add chopped onions and sauté until soft and translucent. Add garlic and cook for another minute. - Brown the Chicken:
Add chicken pieces and cook until they are lightly browned on all sides. - Add Vegetables:
Stir in the carrots, potatoes, and chopped tomato. Cook for 2–3 minutes. - Season the Stew:
Add salt, pepper, paprika, thyme, and flour (if using). Mix well to coat everything. - Simmer:
Pour in the chicken broth or water. Bring to a boil, then lower the heat, cover the pot, and simmer for about 35–40 minutes, or until the chicken is tender and vegetables are cooked through. - Optional Step:
Add green peas in the last 10 minutes of cooking. - Finish and Serve:
Taste and adjust seasoning. Garnish with chopped parsley or coriander and serve hot with bread or rice.
Let me know if you’d like a Pakistani-style version, slow cooker method, or instant pot instructions!