Boil the potatoes for 15 minutes, drain and set aside.
Add the oil to a large skillet over medium-high heat. When it starts to get hot, add the onion, garlic, and ginger, and cook until the onion begins to brown, about 4 minutes.
Add the tomato paste, brown sugar and curry powder, and cook for 2 minutes.
Add the chicken and potatoes, and stir well to coat. Cook until chicken is cooked through, about 7 minutes.
Add the yogurt and water, and cook, stirring until the sauce is hot, about 3 minutes.
Serve with Naan and Samosas or (for a more healthy option) over rice.
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|Serving Size: 1 Serving (576g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 59 (12%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 65.8mg||20 %|
|Sodium 104.3mg||4 %|
|Potassium 1849.5mg||49 %|
|Total Carbohydrate 76.6g||23 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 67.7g|
|Protein 33.7g||48 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 496
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