Remitbee Recipe: A Taste of Pakistan - Instant Pot Pakistani Chicken Curry with Potatoes

By Remitbee - Apr 30, 2021

Canada’s population is diverse and contains many multicultural communities. Though Canada is a wonderful place to live it’s very normal for newcomers to feel homesick. Sometimes the best cure for this is a home-cooked meal from your native cuisine.

In the Remitbee Recipe Series, we’ve collected family recipes from people of different backgrounds. Hamza, a Pakistani living in Toronto, shares with us her favourite family recipe from Pakistan. This bone-in chicken and potato Authentic Pakistani Instant Pot Chicken Curry (Aloo Murghi ka Salan or Aloo Chicken) recipe takes less than 30 minutes to cook.

This is the recipe to seek if you've ever tried to have traditional Pakistani chicken curry. It's authentic in the sense that it's used in almost every Pakistani and Indian home. In the Instant Pot, this delectable Chicken Potato Curry takes less than 40 minutes to make. It's packed with flavour from whole spices, as well as tender chicken and potato bites. This curry is low in carbs, gluten-free, and dairy-free, making it a great weeknight meal to serve with rice or naan!


- 3 tablespoons oil of choice - ½ teaspoon cumin seeds - ½ teaspoon black mustard seeds - 1 onion diced - 1 bay leaf - 2 teaspoons minced garlic - 1 teaspoon minced ginger


  • 1 teaspoon coriander powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon fennel powder
  • ½ teaspoon garam masala
  • ½ teaspoon turmeric
  • ¼ teaspoon black pepper
  • ¼ teaspoon carom seeds ajwain
  • ¼ teaspoon cayenne
  • ¼ teaspoon dried mango powder amchur 1 ½ pound skinless and boneless chicken thighs cut into quarters
  • 1 cup fresh tomato puree approx. ½ pound tomatoes
  • 4 small yellow or white potatoes approx. 1 pound, cut in half
  • ½ cup water
  • Cilantro garnish

How to prepare Chicken Curry with Potatoes?

  1. Boneless chicken can be cut into bite-sized portions.
  2. Combine the chicken and spices in a mixing bowl. Allow for a 20-minute rest period after mixing thoroughly.

  3. Inthe Instant Pot's Sauté mode, heat the oil, then add the potatoes. Cook for about 3 minutes, stirring constantly. The potatoes can then be removed and put aside. This is done so that the potatoes get a little crispy on the outside to keep their form when fried with the chicken.

4.To get the aroma, apply the entire spices and sauté for about 30 seconds.

5.Add the green chilli, carrots, ginger, and sauté well while stirring constantly.

  1. Add the chicken and cook for another 4-5 minutes, or until the outer skin turns white. This sauteing is crucial to having the curry's amazing flavours!

7.Then deglaze with water, making sure nothing sticks to the bottom of the pot.

  1. Add the potatoes. We are not stirring, as the potatoes will cook quickly in this cooking time.

While cooking a dish from the homeland may ease our homesickness, we still can’t help but think about our families and friends back home as we enjoy our Instant Pot Pakistani Chicken Curry with Potatoes.

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