READY IN 1¼ hrs

Pakistani Potato Chicken

Read Reviews (17)

"This is a slightly spicy Pakistani dish of chicken and potatoes." — Fatma Athar

Directions

Heat vegetable oil in a pot over medium heat. Stir in garlic paste and ginger; cook and stir for about 1 minute. Add the minced chile, cumin, salt, and yogurt.
Stir in chicken pieces and bell pepper. Cover pot and simmer over low heat, until 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 until potatoes are tender, about 20 minutes more. Garnish with chopped cilantro and serve.

Kitchen-Friendly View

PREP 25 mins
COOK 50 mins
READY IN 1 hr 15 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 12, 2003

Made two batches of this recipe. First one was too mild for everyone who tried it but I doubled the spices and yogurt for the second one and it was great!

—JULTODGAB

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Most Helpful Critical Review

Oct 24, 2005

Definitely needed altering as others suggested in their reviews. I double the spices and yoghurt and added 2 t each of Turmeric and Chicken Stock. Also needed to add about 2 cups of warm water to cook the potato. Was really nice and filling with the alterations.

—CELERITAS2

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22 Ratings

Apr 09, 2004

Very, very good. I used garlic powder instead of paste increased the yogurt and also added red chiles finely diced for extra kick. Note that you had add the potatoes to the chicken mixture sooner than the recipe says, as a way to save time.

—MEGUSTARIA

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Jul 15, 2004

I love this recipe and have made it for a few years to rave reviews of friends and family. Like many other reviewers, however, I usually double the yogurt and spices. It's also worked well with the addition of chickpeas and a couple of diced tomatoes.

—BRENDAKRAPPS

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Jun 23, 2003

This is such an easy and delicious meal. I agree with another review I saw, though. We intend to double the spices and yogurt the next time we make it.

—JADELYNX

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Nov 11, 2005

I altered this recipe a little because I had to use the spices I had at home. I used garam masala, some sambar powder, and ground ginger. I made this for my bf who is from Pakistan and he liked it ok. He only liked the chicken, but he is a picky eater. I had to add MUCH more spices than the recipe called for, probably at least tripled the amount, and he said the spices were just right, but he likes it very spicy. For the Americanized version, I still think it would be better to add a little more spices than the recipe calls for. I also had to use more yogurt at the last minute than it called for to give it a creamier consistency and it still got a little dry. Overall, good flavor, but double yogurt and spices. Might cook again minus the vegetables as my bf is such a picky eater.

—MrsPari

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Jul 15, 2003

Tasted very good, but not a family favorite. Even though it didn't please everyone it was enjoyable. I most likely will not make it again.

—MR22445

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Jul 15, 2003

This definitely had a "different" taste to it. But my boyfriend and I really liked it!

—JAL3387

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Nutrition

Calories
674 kcal
34%

Carbohydrates
26.6 g
9%

Cholesterol
171 mg
57%

Fat
41.6 g
64%

Fiber
3.5 g
14%

Protein
45.9 g
92%

Sodium
233 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pakistani Potato Chicken

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 674
Calories from Fat: 374

% Daily Value *
Total Fat 41.6g 64 %
Saturated Fat 10.5g 52 %
Cholesterol 171mg 57 %
Sodium 233mg 9 %
** Potassium 1093mg 31 %
Total Carbohydrates 26.6g 9 %
Dietary Fiber 3.5g 14 %
Protein 45.9g 92 %
** Sugars 2.3g
** Vitamin A 9 %
** Vitamin C 80 %
** Calcium 8 %
** Iron 34 %
** Thiamin 14 %
** Niacin 198 %
** Vitamin B6 79 %
** Magnesium 30 %
** Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.