A delicious chicken and potato recipe made by combining several of my favorite curry recipes. Also great as a one-pot dinner.
Provided by BeingRuth
Categories World Cuisine Recipes Asian Indian
Time 1h25m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
- 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.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 53.8 g, Cholesterol 74.8 mg, Fat 9.8 g, Fiber 8.3 g, Protein 31 g, SaturatedFat 3.2 g, Sodium 183.6 mg, Sugar 10.1 g
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