A delicious chicken and potato recipe made by combining several of my favorite curry recipes. Also great as a one-pot dinner.

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Recipe Summary

prep:
15 mins
cook:
1 hr 10 mins
total:
1 hr 25 mins
Servings:
4
Yield:
4 chicken thighs
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

427 calories; protein 31g; carbohydrates 53.8g; fat 9.8g; cholesterol 74.8mg; sodium 183.6mg. Full Nutrition
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