When I was little, my mom never cooked Indian food because my dad didn’t like it. But when I went to college, I fell in with people who loved a good curry or some tandoori chicken. I started experimenting before graduation and fortunately ProfX liked it too. This is the first recipe I’ve come up with on my own using Indian spices and such. It happened when I realized that I didn’t have the spices I needed for a recipe I was trying to make and ended up changing the ingredients, veggies, and spices.
I’ve submitted it to be approved on AllRecipes, but ProfX & I loved it so much that I wanted to share it here too.
- 4-5 skinless chicken thighs (2-3 lbs)
- 1.5 cups plain low-fat yogurt
- 1 teaspoon curry
- 2 teaspoons garam masala
- 2 teaspoons ground ginger
- 1 teaspoon garlic powder
- 6 cloves
- salt to taste
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 potatoes, diced into 1/2″ chunks
- 1 cup sugar snap peas
- 1 bunch alfalfa sprouts (optional)
1. In a large pot, mix yogurt, curry, garam masala, ginger, garlic powder, cloves, and salt. Once the mixture is smooth, add chicken thighs and brown on each side. Cook about 20-25 minutes until the chicken thighs are no longer pink inside.
2. While chicken is cooking, chop bell peppers and dice potatoes. Add diced potatoes and chopped bell peppers to the pot and simmer on low heat until potatoes are tender. (approximately 30-40 minutes) Add a little water if necessary.
3. If desired, remove and cut up chicken after potatoes have been cooking for about 30 minutes. Otherwise, after potatoes have been cooking for about 30 minutes, add sugar snap peas and alfalfa sprouts and continue cooking on low heat for about 10 more minutes. If possible, remove cloves before serving.