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Masala Chicken & Potatoes

September 23, 2016

Comforting Masala Chicken & Potatoes


This comforting recipe by our friends Cait from @caitsplate is a great representation of Indian ingredients, flavors and methods. Who can resist a nourishing bowl of comforting goodness? For Cait's Good mood food recipe, read below.


3 tbsp Masala Sauce
Olive oil
2 boneless, skinless chicken breasts, diced into 2" chunks
12 ounces potato medley 
1/2 medium onion, minced
1 1/2 teaspoons grated fresh ginger
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 14.5 ounce can reduced-sodium chicken broth
1 8 ounce can no-salt-added tomato sauce
1 cup frozen peas
1/2 cup plain greek yogurt


  1. Lightly coat a large skillet with olive oil. Heat skillet over medium-high heat. Add chicken and cook until brown on all sides, turning once.
  2. In the slow cooker combine potatoes, onion, ginger, and garlic. Add chicken. Sprinkle with salt and pepper. Pour in broth and tomato sauce. Stir to combine.
  3. Cover and cook on low-heat setting for 5 1/2 hours or on high-heat setting for 2 3/4 hours or until potatoes are tender to the touch.
  4. If using low-heat setting, turn cooker to high-heat setting. Stir in peas, yogurt, and masala sauce. Cover and cook for 15 minutes more.

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