A while back, the kind people over at Spicemode offered to send me some of their incredible products to work with and I’m happy to say I was finally able to get busy with them in the kitchen!
Immediately upon cracking open the lid on the masala cooking sauce, I knew it would be the first one I worked with.
With the weather finally getting cooler, I knew I wanted to make something warm and comforting and that this sauce would be the perfect base.
And I wasn’t wrong! The flavors of this sauce absolutely made the dish – it somehow manages to be full bodied without being overwhelming. You get a nice mix of lean protein from the chicken and starch from the potatoes and peas. You can feel free to add any of your favorite vegetables – it would be great with zucchini, cauliflower, even green peppers!
This hearty dish is the perfect thing to keep on hand as the weather gets colder and you yearn for comforting meals that are sure to fill you up!
- Olive oil
- 2 boneless, skinless chicken breasts, diced into 2" chunks
- 12 ounces potato medley (I used a mixture of purple, red and baby yellow)
- 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
- 3 heaping tablespoons masala cooking sauce
- 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.
- 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.
- 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.
- 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.
Recipe based off BHG recipe