Description
This is my own adaptation from a recipe i found on zaar for "spicy potatoes." make it spicy or mild, according to your preference. This recipe is only mildly spicy.
Ingredients
- Boneless Skinless Chicken
- Garlic
- Potatoes
- Tomatoes With Juice
- Oil
- Cumin Seed
- Asafoetida Powder
- Turmeric
- Ground Coriander
- Chili Powder
- Paprika
- Salt
- Cayenne Pepper
- Garam Masala
- Chicken Broth
Instructions
- Cut up chicken into bite-sized pieces
- If you leave a little of the fat on the chicken you can use less oil in the cooking
- Scrub potatoes and cut into uniform bite-sized pieces
- Heat 2 teaspoons of oil at medium-high heat in a large saute pan
- Add garlic
- Saute garlic and chicken until the chicken is cooked
- Remove from pan, leaving behind any oil
- Set chicken aside
- Add 2 teaspoons oil to the pan and heat
- Add cumin seeds and asafoetida and let them sizzle for about 30 seconds
- Add the tomatoes, turmeric, coriander, chili powder, paprika, salt and cayenne pepper
- Let this mixture cook on medium-high heat for about a minute
- Add the potatoes and fry for about 2 minutes, stirring constantly
- Then add the chicken and garam masala and mix everything well
- Add the broth, bring to a boil, then lower the heat
- Cover and cook until the potatoes are tender, about 20 minutes, depending on the size of the potatoes
- If the mixture looks dry, add water, no more than 1 / 4 cup at a time
- Alternatively, after mixing everything, you can transfer the mixture to a crockpot and cook on medium for about an hour
- Serve over rice if desired