Ingredients
6
6 servings
- •3 tablespoons vegetable oil
- •2 teaspoons garlic paste
- •1 teaspoon minced fresh ginger root
- •1 teaspoon round red chile pepper, minced, or to taste
- •0.5 teaspoon ground cumin
- •salt to taste
- •0.25 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
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 675
- Carbohydrate: 27g
- Fat: 42g
- Fiber: 4g
- Protein: 46g
- Sugar: 2g
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