Fragrant Garam Masala Chicken Stew with Peas and Potatoes

Fragrant and flavorful, this stew is an easy way to invigorate a weeknight meal.

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28 users rated this recipe an average rating of 3.5
  • Makes: 6 servings
  • Prep: 20 mins
  • Slow Cook: 5 1/2 hours (low) or 2 3/4 hours (high) + 15 minutes (high)
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Fragrant Garam Masala Chicken Stew with Peas and Potatoes
Ingredients
 
Nonstick cooking spray
6
large skinless, boneless chicken thighs (about 1 1/2 pounds)
12
ounces red potatoes, cut into 1/2-inch cubes (4 small or 2 medium)
1
medium onion, thinly sliced
1 1/2
teaspoons grated fresh ginger
2
cloves garlic, minced
1/2
teaspoon salt
1/2
teaspoon ground black pepper
1
14 1/2 ounce can reduced-sodium chicken broth
1
8 ounce can no-salt-added tomato sauce
1
cup frozen peas
1/2
cup plain fat-free yogurt
2
teaspoons garam masala
Directions
  1. Lightly coat a large skillet with cooking spray. Heat skillet over medium-high heat. Add chicken thighs, meaty sides down; cook about 6 minutes or until brown on both sides, turning once.
  2. In a 3 1/2- or 4-quart slow cooker combine potatoes, onion, ginger, and garlic. Top with chicken. Sprinkle with salt and pepper. Pour broth and tomato sauce over all.
  3. Cover and cook on low-heat setting for 5 1/2 hours or on high-heat setting for 2 3/4 hours.
  4. If using low-heat setting, turn cooker to high-heat setting. Stir in peas, yogurt, and garam masala. Cover and cook for 15 minutes more.
Nutrition Facts (Fragrant Garam Masala Chicken Stew with Peas and Potatoes )
    Per serving:
  • 239 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 95 mg chol.,
  • 510 mg sodium,
  • 20 g carb.,
  • 4 g fiber,
  • 7 g sugar,
  • 28 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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