Recipe

Garam masala chicken with potatoes

Spice things up.

  • 6 hrs cooking
  • Serves 4
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This fragrant slow-cooker meal is packed with flavour and hearty potatoes for a wholesome dinner to come home to. Set and forget in the morning and come home to a complete meal.
Serve with steamed couscous and yoghurt, and top with a tomato, cucumber, red onion and baby basil leaf salad.
Looking for more slow-cooker chicken meals?
This and more great slow cooked recipes can be found in The Australian Womens Weekly Slow Cook cookbook.

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

Method

  • 1
    Coat chicken in garam masala.
  • 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.
  • 3
    Add potato, onion, ginger, garlic and puree to cooker; stir to combine. Return chicken to cooker. Cook, covered, on low for 5 hours.
  • 4
    Add peas. Increase heat to reduce setting on high; simmer, uncovered, for 5 minutes or until sauce thickens slightly. Season to taste.

Notes

Serve with steamed couscous and yoghurt, and top with a tomato, cucumber, red onion and baby basil leaf salad.

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