Peel and cube potatoes.
Lightly brown chicken. Set aside.
In a separate medium sized skillet, lightly brown onion in the oil.
Stir in salt, cayenne, turmeric, and cumin. Add potatoes, cover pan and cook 10 minutes, stirring occasionally.
Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.
Combine chicken with vegetable mixture.
Comments on Aloo Phujia with Chicken Recipe:
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This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, MSG, Potato, Poultry, Hot Pepper, Onion allergies.