Pakistani Potato Chicken
6 servings
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
Instructions
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.
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