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@musad_motors: NEW MODERN JINCHENG LUCKY PLUS ✅Available ☎️09065332620📍Kano state@ KILLER BEEN   @FTS UNIVERSAL CONCEPT NIG LTD @Yusif Tijjanilawan @brahim_Motorcycles🏍️ #arewa__tiktok #creatorsearchinsights #viralvideo #trending #fypシ゚viral

MUSAD_MOTORCYCLES
MUSAD_MOTORCYCLES
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Monday 05 October 2026 16:38:24 GMT
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basharimuhammad451gmail0
Bashari Muhammad :
Nawa sabonshi me gida
2026-10-06 16:05:38
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abbajafar70
abbajafar70💗🥰🥰 :
🥰🥰🥰
2026-10-06 16:37:42
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senata.dabai
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2026-10-06 15:15:43
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2026-10-05 20:58:49
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heading out
heading out
Menghubungkan keresahan riil masyarakat dengan peran Andovi. Memberikan bayangan bahwa karakter Andovi di dalam film menjadi saksi kunci atau ‘pengganggu’ di tengah absurnya tingkah para penguasa. 🤑😡 #bapakpalingjujur #punyabapakjujur #bpjclip #clipper #fyp
Menghubungkan keresahan riil masyarakat dengan peran Andovi. Memberikan bayangan bahwa karakter Andovi di dalam film menjadi saksi kunci atau ‘pengganggu’ di tengah absurnya tingkah para penguasa. 🤑😡 #bapakpalingjujur #punyabapakjujur #bpjclip #clipper #fyp


प्रयास नगरेको होईन कतिपय कुराहरू भाग्य मै लेख्नुपर्ने रहेछ !!❤️‍🩹 #fyp #tiktok #broken #deeplines #sadlines
प्रयास नगरेको होईन कतिपय कुराहरू भाग्य मै लेख्नुपर्ने रहेछ !!❤️‍🩹 #fyp #tiktok #broken #deeplines #sadlines
0907 (1) Prob4_zilem
0907 (1) Prob4_zilem
Creamy Spiced Chicken and Potatoes in a Rich Golden Curry Sauce Ingredients: - 1½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1½ lbs potatoes, peeled and cut into 1-inch cubes - 2 tablespoons vegetable oil - 1 large onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons curry powder - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon turmeric - 1/2 teaspoon paprika - 1/4 teaspoon cayenne pepper, optional - 1 can (14 oz) diced tomatoes - 1 cup chicken broth - 1/2 cup coconut milk - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 tablespoon fresh lemon juice - Fresh cilantro, for garnish Directions: 1. Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Add the chicken pieces and cook for 4–5 minutes, turning occasionally, until lightly browned. Transfer the chicken to a plate. 2. Add the chopped onion to the same pot and cook for 5–6 minutes, until softened and lightly golden. 3. Add the garlic and ginger and cook for 1 minute, stirring constantly. 4. Add the curry powder, cumin, coriander, turmeric, paprika, and cayenne pepper. Stir and cook for 30–60 seconds until the spices become fragrant. 5. Add the diced tomatoes and chicken broth. Stir well, scraping any flavorful browned bits from the bottom of the pot. 6. Add the potatoes and return the browned chicken to the pot. Season with salt and black pepper. 7. Bring the curry to a gentle boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the potatoes are tender and the chicken is cooked through. 8. Stir in the coconut milk and simmer uncovered for another 5 minutes, allowing the sauce to become rich and creamy. 9. Stir in the fresh lemon juice and taste. Adjust the seasoning or add more cayenne if desired. 10. Garnish with fresh cilantro and serve hot with basmati rice, naan, or warm flatbread. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: 465 kcal | Servings: 6 servings
Creamy Spiced Chicken and Potatoes in a Rich Golden Curry Sauce Ingredients: - 1½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces - 1½ lbs potatoes, peeled and cut into 1-inch cubes - 2 tablespoons vegetable oil - 1 large onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons curry powder - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon turmeric - 1/2 teaspoon paprika - 1/4 teaspoon cayenne pepper, optional - 1 can (14 oz) diced tomatoes - 1 cup chicken broth - 1/2 cup coconut milk - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 tablespoon fresh lemon juice - Fresh cilantro, for garnish Directions: 1. Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Add the chicken pieces and cook for 4–5 minutes, turning occasionally, until lightly browned. Transfer the chicken to a plate. 2. Add the chopped onion to the same pot and cook for 5–6 minutes, until softened and lightly golden. 3. Add the garlic and ginger and cook for 1 minute, stirring constantly. 4. Add the curry powder, cumin, coriander, turmeric, paprika, and cayenne pepper. Stir and cook for 30–60 seconds until the spices become fragrant. 5. Add the diced tomatoes and chicken broth. Stir well, scraping any flavorful browned bits from the bottom of the pot. 6. Add the potatoes and return the browned chicken to the pot. Season with salt and black pepper. 7. Bring the curry to a gentle boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the potatoes are tender and the chicken is cooked through. 8. Stir in the coconut milk and simmer uncovered for another 5 minutes, allowing the sauce to become rich and creamy. 9. Stir in the fresh lemon juice and taste. Adjust the seasoning or add more cayenne if desired. 10. Garnish with fresh cilantro and serve hot with basmati rice, naan, or warm flatbread. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: 465 kcal | Servings: 6 servings

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