One-Pot Indian Chicken And Potatoes - cooking recipe

Ingredients

1 1/2 cups plain low-fat yogurt
6 whole cloves
2 teaspoons garam masala
2 teaspoons ground ginger
1 teaspoon curry powder
salt to taste
4 skinless chicken thighs
4 yellow potatoes, cut into 1/2-inch chunks
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup sugar snap peas
1/2 (5 ounce) package alfalfa sprouts, or to taste (optional)

Preparation

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.
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.