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Chicken and Potato Curry

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PREP TIME
25 min
COOKING TIME
50 min
TOTAL TIME
75 min
SERVINGS
6 servings
Dinner Pakistani
Chicken and Potato Curry
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
  • 1/2 teaspoon ground cumin
  • salt to taste
  • 1/4 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
1
Preheat a cooking vessel over medium warmth. Introduce vegetable oil into the pot and initiate heating.
2
Next, incorporate garlic paste and ginger; blend them for approximately 1 minute. Add minced chile to the mixture, along with cumin, salt, and yogurt; stir well.
3
Introduce chicken pieces and bell pepper into the pot; cover it with a lid. Simmer the mixture over low heat until the oil separates and chicken is nearly cooked, taking around 20 to 30 minutes.
4
Subsequently, add diced potatoes into the pot; if necessary, introduce a small amount of water. Continue cooking on low heat until potatoes become tender, approximately 20 minutes more.
5
Finally, garnish the dish with chopped cilantro and serve.