Garam Masala Chicken Stew with Peas and Potatoes

Learn how to make Garam Masala Chicken Stew with Peas and Potatoes easily with out Garam Masala Powder. Fragrant and flavorful, this stew is an easy way to invigorate a weeknight meal.

Ingredients

• 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
• 1/2 teaspoons grated fresh ginger
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 can Reduced-sodium chicken broth
• 1 no-salt-added tomato sauce
• 1 cup frozen peas
• 1/2 cup plain fat-free yogurt
• 2 teaspoons garam masala
• Garam Masala
• Pepper Powder

Step by Step Instructions

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. Coat a 3 1/2- or 4-quart slow cooker with cooking spray or line the slow cooker with a disposable liner. In the 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.