Put the potato in a small pot of water to cover and bring it to a boil. Boil until tender, about 10 minutes or so. Let the potato cool, then peel & chop into cubes (this can be done in advance.)
Heat the oil in a skillet or kadhai on medium high heat.
When it's hot, toss in the chicken (if you are not using precooked chicken) onion, ginger, shallot, and serrano chili.
Then add in the garam masala, fenugreek leaves, and salt.
Cook until the chicken is cooked through (about 5 to 10 minutes.) If you are using cooked chicken once the vegetables are translucent and soft, you can add it in, and warm it up.
Now, add in all the yogurt. Cook until most of the moisture in the yogurt is absorbed. This takes about 5 minutes.
Mix in the lime juice.
Now add the cooked cubed potato...
...the bell pepper and cilantro...
...and cook for another 3 minutes.
Dish it out and serve it up! This is a great salad and works both hot or cold. We wound up wrapping in in flatbread as roll ups since I was too lazy to get the chapattis fired up.
It would also work great in rice paper wraps or lettuce roll ups. It would also work great in rice paper wraps or lettuce roll ups.
- 1.0lb cooked or uncooked chicken breast
- 1.0 large russet potato unpeeled
- 1.0 onion finely chopped
- 1.0 large shallot finely chopped
- 1.0Tbsp fresh ginger finely chopped
- 2.0Tbsp vegetable oil
- 1.0 serrano chili finely chopped
- 1.0tsp garam masala
- 1.0tsp salt or to taste
- 1/2c plain yogurt whipped smooth
- 2.0Tbsp lime juice
- 1.0 red bell pepper finely chopped
- 1/2c fresh cilantro finely chopped