Fragrant Garam Masala Chicken Stew with Peas and Potatoes

By jenlin

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

Preparation

Step 1

Directions

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.
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 mixture in cooker. Cover and cook on low-heat setting for 5 1/2 hours or on high-heat setting for 2 3/4 hours.

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.