Umami
Umami

Dinners

Bengali Chicken Curry with Potatoes

4 servings

porciones

25 minutes

tiempo activo

1 hour 25 minutes

tiempo total

Ingredientes

2 tablespoons olive oil

2 large onions, diced

1 tablespoon ginger-garlic paste

2 large tomatoes, diced

1 teaspoon cayenne pepper, or more to taste

1 teaspoon curry powder

1 teaspoon garam masala

1 teaspoon ground turmeric

1 teaspoon ground cumin

4 skinless, boneless chicken breast halves - cut into bite-size pieces

2 large red-skinned potatoes, chopped

½ cup fresh cilantro

Instrucciones

Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.

Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.

Nutrición

Tamaño de la Porción

-

Calorías

368 kcal

Grasa Total

10 g

Grasa Saturada

2 g

Grasa No Saturada

0 g

Grasa Trans

-

Colesterol

59 mg

Sodio

200 mg

Carbohidratos Totales

42 g

Fibra Dietética

6 g

Azúcares Totales

8 g

Proteína

28 g

4 servings

porciones

25 minutes

tiempo activo

1 hour 25 minutes

tiempo total
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