• Chicken 500 gm
• Ginger Garlic Paste 1 tsp
• Oil 4 tbsp
• Water ½ cup
• Chicken Cube half
• Rosemary (Crushed) ¼ tsp
• Peas 100 gm
• Spring Onion (Thinly Sliced) 1
• Parsley 2 tbsp
• Cream ½ cup
• Flour 1 tbsp
• Tomatoes (Sliced) 2
• Salt to taste

In a skillet add the oil and when it’s hot add the garlic and ginger paste.

Let it sizzle for about 20 seconds and then add the chicken.

Over medium heat cook sides evenly until light brown.

Add the cut potatoes, chicken cube, cup of water, rosemary and pepper.

Bring to boil then reduce heat and let it cook for 20 min on medium heat.

Add the peas, green onions, salt and parsley to the skillet.

Cover and cook for 10 mins or until chicken is tender and no longer pink from within.

Mix the cream and flour together with a splash of water.

In the remaining broth add the mixture slowly and keep mixing.

Boil for 2 to 3 mins. Slice the tomatoes and in a pan saute them, when tender set them aside.

Add the cream over the chicken and serve them with the tomatoes on the side.

by Pak101.com (few years ago!) / 1013 views