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This is a slightly spicy Pakistani dish of chicken and potatoes.
Ingredients
- 3 tablespoons vegetable oil
- 2 teaspoons garlic paste
- 1 teaspoon minced fresh ginger root
- 1 teaspoon round red chile pepper, minced, or to taste
- ½ teaspoon ground cumin
- salt to taste
- ¼ cup plain yogurt
- 1 (3 pound) broiler/fryer chicken, cut up and skin removed
- 1 green bell pepper, chopped
- 4 medium potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon fresh chopped cilantro, for garnish
Directions
Step 1
Heat vegetable oil in a pot over medium heat. Stir in garlic paste and ginger; cook and stir for about 1 minute. Add the minced chile, cumin, salt, and yogurt.
Step 2
Stir in chicken pieces and bell pepper. Cover pot and simmer over low heat, until the oil separates and chicken is mostly cooked, 20 to 30 minutes.
Step 3
Mix in potatoes; add a little water, if necessary. Cook on low heat until potatoes are tender, about 20 minutes more. Garnish with chopped cilantro and serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 675 | |
| % Daily Value * | |
| Total Fat42g | 53% |
| Saturated Fat11g | 53% |
| Cholesterol171mg | 57% |
| Sodium233mg | 10% |
| Total Carbohydrate27g | 10% |
| Dietary Fiber4g | 13% |
| Total Sugars2g | |
| Protein46g | |
| Vitamin C48mg | 240% |
| Calcium65mg | 5% |
| Iron3mg | 19% |
| Potassium1094mg | 23% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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