Potato Chicken Stew

Potato Chicken Stew


39 people made this

This is a Pakistani style stew of potatoes and chicken cooked in yoghurt. It is slightly spicy but not too much.

Fatma Athar

Serves: 6 

  • 1 (1.8 kg) chicken, cut into pieces
  • 3 tablespoons vegetable oil
  • 4 tablespoons plain yoghurt
  • 1/2 teaspoon ground cumin
  • 1 red capsicum, chopped
  • 1 teaspoon minced fresh ginger
  • 2 teaspoons garlic paste
  • salt to taste
  • 1 green capsicum, chopped
  • 4 potatoes
  • 1 tablespoon fresh chopped coriander, for garnish

Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

  1. In a large pot, combine chicken with oil and yoghurt over medium heat. Stir together and add the cumin, red capsicum, ginger, garlic paste, salt and green capsicum. Stir all together; cover pot and simmer over low heat until the oil separates.
  2. Meanwhile, dice the potatoes into large chunks. When the chicken looks cooked and is no longer pink inside (after 20 to 30 minutes), add the potatoes and cook on low heat until tender, adding a little water if necessary. When chicken and potatoes are done, turn off heat. Garnish with chopped coriander and serve. Enjoy!

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Reviews (5)


Altered ingredient amounts. Made two batches of this recipe. First one was too mild for everyone who tried it but I doubled the spices and yoghurt for the second one and it was great! - 18 Jul 2008


Altered ingredient amounts. Very, very good. I increased the yoghurt and also added red chillies finely diced for extra spice. - 18 Jul 2008


Tasted very good, but not a family favourite. Even though it didn't please everyone it was enjoyable. I most likely will not make it again. - 18 Jul 2008

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