About this recipe:Capsicum, aloo, dahi and spices make this aromatic Pakistani chicken and aloo dish. Serve with rice or naan.
1 whole chicken, cut into pieces
3 tablespoons vegetable oil
4 tablespoons curd
1/2 teaspoon ground cumin
1 red capsicum, chopped
1 green capsicum, 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
Directions Prep:15min › Cook:45min › Ready in:1hr
In a large pot, combine chicken with oil and curd 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.