Chicken and Potato Salan, Punjabi-Style
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Ingredients
- 700 g chicken thigh fillets
- 350 g potatoes, peeled and diced
- 1 onion, finely chopped
- 3 tbsp vegetable oil
- 4 garlic cloves
- 15 g fresh ginger, grated
- 400 g chopped tomatoes
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp garam masala
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 418 kcal
- Protein
- 38.2 g
- Carbohydrate
- 21.4 g
- of which sugars
- 6 g
- Fat
- 18.6 g
- of which saturates
- 3 g
- Fibre
- 4.2 g
- Salt
- 0.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 2
Add the chicken thigh fillets and brown for 5 minutes, then stir in the chopped tomatoes, ground turmeric and chilli powder.
- 3
Cover and simmer for 15 minutes, then add the potatoes and a splash of water.
- 4
Cover again and cook for a further 15-18 minutes, until the potatoes and chicken are both tender and the chicken has no pink remaining.
- 5
Stir through the garam masala.
- 6
Scatter with the fresh coriander and serve with rice or chapatis.
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