Steps
- 1
Boil chile with tomatoes. Season with salt
- 2
In a skillet add your oil and once hot throw in your potatoes until crispy. Remove.
- 3
Season chicken with oregano, salt and pepper. Place in oil for 4 minutes on each side. Once all done put the chicken all back in throw in your potatoes back in with your chickens
- 4
Start the sauce. Pour the chilis, tomatoes, garlic, leftover water and onion in blender. Blend and add salt to taste. Add more water if you want it more liquidity.
- 5
Pour in with chicken then add your bay leaves. Let it cook for 20-30 minutes. Serve over rice and enjoy!
Similar Recipes
More Recipes
-

Swati Sheth
-

Hetal Poonjani
-

Mom’s Special Dudhi Kadhi – Light & Comforting Gujarati Delight
Krishna Dholakia
-

ifuchi
-

Rainy Krishnan
-

chef Nidhi Bole
-

Kulsoom Bukhari
-

culinarycubit
-

Inna L -

Shrimp with Orzo, Tomatoes, Spinach & Feta
Performance Triad
-

skunkmonkey101
-

skunkmonkey101
-

Cabbage and Spicy Chicken Sausage Stir Fry
Rosalyn John
-

Hamna Arooj
-

Ratna Lalwani
-

Sarita Srivastava
-

Anupama Chaudhary
-

Ifeoma Obianagha
-

Eggless Gluten Free Chocolate Cake
Tushita Kharbanda
-

Khadiejahh Omar
-

Chicken 🐓 Tikka Cheese 🧀 Omelette 🍳Recipe 😋
Ambreen Mehmood











Comments