Garam Masala Chicken Stew with Peas and Potatoes

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