Indian-Style Chicken & Vegetables

This easy Indian-influenced dish is one just about everybody will love. Feel free to add more or less tikka masala sauce according to your taste.

—Erica Polly, Sun Prairie, WI

• 2 medium sweet potatoes, peeled and cut into 1 ½-in. pieces
• ½ cup water
• 2 medium sweet red peppers, cut into 1-in. pieces
• 3 cups fresh cauliflowerets
• 2 lbs. boneless skinless chicken thighs, cubed
• 2 jars (15 oz. each) tikka masala curry sauce
• ¾ tsp. salt
• Optional: Minced fresh cilantro and naan flatbreads, warmed

Fast

Prep: 15 min. • Cook: 5 min. • Makes: 8 servings

In a 6-qt. electric pressure cooker, combine the first 5 ingredients; add sauce and salt. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. If desired, top with cilantro and serve with warmed naan.

Slow

Prep: 15 min. • Cook: 4 hours • Makes: 8 servings

1. 1. Microwave sweet potatoes and water, covered, on high just until potatoes begin to soften, 3-4 minutes.
2. 2. In a 5- or 6-qt. slow cooker, combine vegetables and chicken; add sauce and salt. Cook, covered, on low until the meat is tender, 4-5 hours. If desired, top with cilantro and serve with warmed naan.

Freeze option: Omitting cilantro and naan, freeze cooled vegetable and chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently; add a little water if necessary. If desired, sprinkle with cilantro and serve with warmed naan.

1 ¼ cups: 334 cal., 15g fat (4g sat. fat), 80mg chol., 686mg sod., 25g carb. (12g sugars, 5g fiber), 25g pro. Diabetic exchanges: 3 lean meat, 2 fat, 1 ½ starch.