Curried Potatoes Recipes Recipe For Chili

CHILI WITH POTATOES

Steps:

• Add the beans, tomatoes, chili powder, sugar, pepper, oregano, and cooked ground beef to a large pot. Stir, then bring to a gentle boil over medium heat.
• Dice the potato (you can peel it first if you want to, but it's perfectly fine to leave the skin on). Remove the stem and seeds from the bell pepper, then slice into thin slices. Add the diced potato and sliced bell pepper to the pot.
• Stir, cover, and reduce heat to low. Simmer for 20 minutes, then remove the lid, stir, and simmer for 10 minutes more. The chili is done when the potatoes are soft and the bell pepper slices are tender. Let cool slightly before serving.

UGANDAN CURRIED POTATOES

Steps:

• Heat the oil and saute the onions. When they begin to turn golden, add the garlic and cook for 30 seconds.
• Add all of the ground spices gradually and stir fry for about 1 minute
• Now add the tomato puree, lemon juice, parsley and salt to taste.
• Cut the parboiled potatoes into 1/2" pieces & add to the rest of the ingredients. Stir well to distribute the sauce and add 3/4 cup of water.
• Cook uncovered for about 10 minutes or until the potatoes are tender and the sauce has reduced. (You should add a little extra water if the potatoes look a little dry whilst cooking).

CURRIED CUMIN POTATOES

Steps:

• Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
• Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

GARLIC CHILI POTATOES RECIPE

Steps:

• Heat oil in a wok or pan on high heat. Add dried red chili, garlic and onions. Sauté for 2-3 minutes until the onions become transparent and start to lightly brown.
• Add bell peppers and saute for another minute.
• Add soy sauce, vinegar, red chili paste, salt and stir well. Add the boiled potatoes and sauté for 4-5 mins. Stir frequently and scrape off from the bottom of the pan.
• Mix the cornflour in the water until it forms a smooth texture. Add it in to the potatoes along with half of the green onions (add the white portion of the chopped onions here).
• Stir well until they combine and the cornflour is cooked for about 2 minutes. Turn off heat. Stir in the honey if using.
• Garnish with sesame seeds and green onions. Serve immediately.

CURRIED CHICKEN AND POTATOES

Steps:

• In a large skillet, heat oil over medium heat. In hot oil, cook cumin seeds, garam masala, cardamom, cayenne pepper, mustard seeds, salt, and garlic. When seeds start to pop, stir in chicken and potatoes. Cook for 15 minutes, or until chicken is nearly done.
• Stir in tomatoes, chard, and yogurt. Cover, and cook 15 minutes more, or until potatoes are tender and chicken is cooked through.

EASY ALOO CURRY (CURRIED POTATOES)

Steps:

• In a large skillet, saute the cumin seeds in vegetable oil for 2 minutes or until golden.
• Add the minced garlic, chili pepper (optional), and onion; cook until soft.
• Peel the potatoes and cut them into 1/2-inch cubes.
• Add the potatoes, curry powder, turmeric, ground cumin, and chicken broth and cook over medium-low heat, stirring occasionally.
• Continue to cook, adding small amounts of water from time to time to keep the potatoes from sticking-until tender.
• After the potatoes are tender, cook 2 to 3 minutes more or until the outsides of the potatoes are slightly crispy and golden brown.
• Serve warm.