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English Chronicles 2025 26printed 03 · PDF 12
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printed 03 · PDF 12
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I peeled the potatoes carefully, letting them pile up beside me, uneven but honest.
The chicken sat ready, familiar and unassuming. I gathered ginger, garlic, salt,
and black pepper, ingredients that had lived in our kitchen for as long as I could
remember. This dish didn’t require attention to detail, it required patience,
something I was learning slowly.
As the chicken browned in the hot oil, the sound filled the space around me. I
stood there, turning each piece gently, feeling anchored by the simple act of
cooking. When the ginger and garlic went in, the aroma reminded me of
evenings when the whole house would begin to smell like dinner, when voices
echoed from room to room and everyone knew they’d soon be together.
I added the potatoes and a little water, covered the pot, and let it cook slowly.
Every few minutes, I lifted the lid, checking on it as though checking on myself.
When it was ready, the chicken was tender and the potatoes soft enough to break
with a spoon. I ate it with fresh roti, each bite steady and reassuring. It tasted like
home, like peace, like the kind of meal that reminds me of my mother and
whispers "I'm here" even when things don't always go to plan.
Chaudhary Muhammad Raayed
H2
A Flavorful Chicken and Potatoes
AC Chronicles
03
½ kg chicken
2 medium potatoes, cubed
1 medium onion, sliced
1 tbsp ginger-garlic paste
Salt to taste
1 tsp black pepper
3 tbsp cooking oil
Water as needed
Method
Heat oil in a pot and add onions. Cook until
soft and lightly golden.
Add ginger-garlic paste and stir for 1 minute.
Add chicken, salt, and black pepper. Stir well.
Cook until chicken changes color and
releases moisture.
Add potatoes and enough water to partially
cover everything.
Cover and cook on low heat until chicken is
tender and potatoes are soft.
Recipe