We have a saying in India that a person who hasn’t seen Lahore has yet to be born. Lahore is a city in what is now Pakistan. The hub of land trade between India and the Middle East, it used to be call “the Paris of the East” because it was such an important center of high culture in India. The street foods and meat preparations of Lahore are still legendary.
This chicken curry recipe is a staple for Lahoris. The inclusion of potatoes makes it hearty and a wide assortment of spices delivers complexity.–Suvir Saran & Stephanie Lyness
LC Ingredients Note
Take a look at this ingredient list. It may, at first glance, seem a little lengthy, but everything in there looks pretty familiar, eh? You may just have what you need for this warming, wintry curry in your pantry. Love when that happens!
Lahori Chicken Curry
- Quick Glance
- 40 M
- 1 H, 15 M
- Serves 4
IngredientsEmail Grocery List
- Vegetarian Lahori Curry
- Substitute 1 medium head cauliflower, cut into florets, for the chicken.
Recipe Testers Reviews
This is one of the best curries I’ve ever had, and certainly the best I’ve ever made. I used chicken thighs rather than prepare a whole chicken (I was a little short on time) and they came out so tender, and full of flavour. My guests all commented on the meat – but the highlight for me was the creamy, spicy, fragrant curry sauce. Curry powder begone!
I made this recipe last night, but decided to sub cauliflower for the chicken, therefore making this dish vegetarian. WOW! The flavors, the taste, the sauce—everything was simply fantastic. I served it with red quinoa. Everyone in the family absolutely loved it, and it makes enough for close to 6 people, especially if you serve it with some type of grain such as rice or quinoa, though I can only imagine how amazing it must be with some naan or some plain steamed spinach, as per Chris’ comment, The timing was 100% accurate. The recipe is time-consuming to get going, but once everything is cooked and blended, just sit back and enjoy the aromas filling your house as you set the table. Today we finished the leftovers and, much as with any “stew,” the taste was even better and richer. This is one I will make again, as per the recipe (for the carnivores in our household) as well as my interpretation (for those of us who are occasionally vegetarian-minded)!