Garam masala chicken with potatoes

Name: Garam masala chicken with potatoes
Cook time: 6 h
Total time: 6 h
Ingredients: 8 chicken thigh fillets (1.3kg), halved; 1 tablespoon garam masala; 1 tablespoon olive oil; 500 grams potatoes, unpeeled, chopped coarsely; 1 medium red onion (170g), cut into wedges; 1 tablespoon finely grated fresh ginger; 3 cloves garlic, crushed; 410 gram can tomato puree; 2/3 cup (80g) frozen peas

www.womensweeklyfood.com.au

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Cook Time: 360 minutes

Total: 360 minutes

Servings: 4

Author : Charlotte Wishart

Ingredients

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8 chicken thigh fillets (1.3kg), halved1 tablespoon garam masala1 tablespoon olive oil500 grams potatoes, unpeeled, chopped coarsely1 medium red onion (170 grams), cut into wedges1 tablespoon finely grated fresh ginger3 cloves garlic, crushed410 gram can tomato puree2/3 cup (80 grams) frozen peas

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Instructions

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Step 1

Coat chicken in garam masala.

Step 2

Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook chicken, in batches, turning, for 10 minutes, until browned. Remove from cooker.

Step 3

Add potato, onion, ginger, garlic and puree to cooker; stir to combine. Return chicken to cooker. Cook, covered, on low for 5 hours.

Step 4

Add peas. Increase heat to reduce setting on high; simmer, uncovered, for 5 minutes or until sauce thickens slightly. Season to taste.