Pakistani Chicken with Potatoes
Pakistani Chicken with Potatoes brings tender chicken and creamy potato cubes together in a gently spiced curry, brightened by ginger, garlic, and a hint of red chile. Yogurt lends a silky tang while bell pepper adds subtle sweetness, creating a balanced, aromatic sauce. Serve it for a cozy weeknight dinner or a comforting family meal.
- Prep25 mins
- Cook50 mins
- Serves6
- DifficultyMedium
- 1
Warm vegetable oil in a pot over medium heat. Add the garlic paste and ginger; cook and stir for about 1 minute. Add the minced chile, cumin, salt, and yogurt.
- 2
Stir in the chicken pieces and bell pepper. Cover the pot and simmer over low heat until the oil separates and the chicken is mostly cooked, 20 to 30 minutes.
- 3
Stir in the potatoes; add a little water if needed. Cook on low heat until the potatoes are tender, about 20 minutes more. Garnish with chopped cilantro and serve.
- Calories 580.5 kcal High
- Protein 68.46 g Good Source
- Carbs 41.43 g Moderate
- Total Fat 17.51 g High
- Saturated Fat 1.59 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 213.0 mg High
- Sodium 1292.65 mg High
- Fiber 5.4 g Moderate
- Sugar 4.83 g Moderate
- Added Sugar 0.22 g Low Source
- Calcium 138.21 mg Moderate
- Iron 2.16 mg Moderate
- Potassium 1020.85 mg Good Source
- Vitamin A 140.44 mcg_rae Moderate
- Vitamin C 4.83 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Garlic 🧄