Satisfy the whole family with this one-pot meal of chicken thighs, bell peppers, potatoes, and snap peas cooked in an Indian-style curry yogurt sauce.
Preparation Time
15 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 25 mins
Calories
427 Calories
Recipe Instructions
Step 1
Combine yogurt, cloves, garam masala, ginger, curry, and salt in a large pot over medium heat. Mix until smooth. Add chicken thighs. Cook until browned, about 5 minutes per side. Reduce heat to medium-low and continue cooking until chicken thighs are no longer pink in the center, 20 to 25 minutes.
Step 2
Add potatoes and bell peppers. Reduce heat to low and simmer until potatoes are tender, 30 to 40 minutes. Add a little water if necessary. Remove chicken and cut into pieces after 30 minutes if desired. Add sugar snap peas and alfalfa sprouts. Continue cooking until heated through, about 10 minutes more. Remove cloves before serving.
Ingredients
salt to taste
2 teaspoons ground ginger
1 green bell pepper, chopped
1 red bell pepper, chopped
1 teaspoon curry powder
4 skinless chicken thighs
6 whole cloves
2 teaspoons garam masala
1 cup sugar snap peas
1 ½ cups plain low-fat yogurt
4 yellow potatoes, cut into 1/2-inch chunks
½ (5 ounce) package alfalfa sprouts, or to taste (Optional)
