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Garam Masala Chicken Stew with Peas and Potatoes

Garam Masala Chicken Stew with Peas and Potatoes

Description

Cooking Time

Preparation Time : 40

Cook Time : 20

Total Time : 60

Ingredients

Serves 4

  • large skinless boneless chicken thighs about 3/4 kgs

  • red potatoes cut into 1/ 2 inch cubes 4 nos

  • medium onion thinly sliced 1 nos

  • grated fresh ginger 1/2 tsp

  • cloves garlic minced 2 nos

  • salt 1/2 tsp

  • ground black pepper 1/2 tsp

  • Reduced sodium chicken broth 250 gms

  • no-salt-added tomato sauce 1 tbsp

  • frozen peas 1 cups

  • plain fat free yogurt 1/2 cups

  • garam masala 2 tsp

Directions

  • 01

    Lightly coat a large skillet with cooking spray

  • 02

    Heat skillet over medium high heat

  • 03

    Add chicken thighs meaty sides down cook about 6 minutes or until brown on both sides turning once

  • 04

    Coat a 312 or 4 quart slow cooker with cooking spray or line the slow cooker with a disposable liner

  • 05

    In the slow cooker combine potatoes onion ginger and garlic

  • 06

    Top with chicken

  • 07

    Sprinkle with salt and pepper

  • 08

    Pour broth and tomato sauce over all

  • 09

    Cover and cook on low heat setting for 5 hours or on high heat setting for 3 hours

  • 10

    If using low heat setting turn cooker to high heat setting

  • 11

    Stir in peas yogurt and garam masala

  • 12

    Cover and cook for 15 minutes more

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