About this recipe:This is a slightly spicy and aromatic Pakistani dish of chicken and potatoes. Serve with rice or naan.
1 whole chicken, cut into pieces
3 tablespoons vegetable oil
4 tablespoons natural yoghurt
1/2 teaspoon ground cumin
1 red pepper, chopped
1 green pepper, chopped
1 teaspoon minced fresh root ginger
1 dessertspoon garlic paste
salt to taste
4 potatoes, peeled and diced
handful fresh chopped coriander, for garnish
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:45min › Ready in:1hr
In a large pot, combine chicken with oil and yoghurt over medium heat. Stir together and add the cumin, red pepper, green pepper, ginger, garlic paste and salt. Stir all together; cover pot and simmer over low heat until the oil separates.
When the chicken looks cooked and is no longer pink inside (after 20 to 30 minutes), add the potatoes and cook on low heat until tender, adding a little water if necessary. When chicken and potatoes are done, remove from heat. Garnish with chopped coriander and serve.