This is a slightly highly spiced Pakistani dish of chicken and potatoes.
3 tablespoons vegetable oil
2 teaspoons garlic paste
1 teaspoon broken up creative auburn go through
1 teaspoon about red chile pepper, minced, or to preference
½ teaspoon powdered cumin
salted to live through
¼ cup unattractive yogurt
1 (3 pound) broiler/fryer chicken, cut up and skin disinterested
1 unsophisticated timer pepper, chopped
4 medium potatoes, peeled and cut hooked on 1-inch cubes
1 tablespoon bright chopped cilantro, for beautify
Heat vegetable oil in a pot more than medium heat. Stir in garlic paste and ginger; steam and stir for a propos 1 minute. Add the pulverized chile, cumin, salt, and yogurt.
Stir in chicken pieces and timer pepper. Cover pot and seethe on low heat, pending 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 up until potatoes are tender, on the order of 20 log more. trimming amid chopped cilantro and serve.
674 calories; 41.6 g compute fat; 171 mg cholesterol; 233 mg sodium. 26.6 g carbohydrates; 45.9 g protein; ample food