Indian Spiced Stew with Chicken and Potatoes
Ingredients
- 3 Tbsp vegetable oil
- 3 large skin-on/bone-in chicken breasts (or can use boneless)
- Kosher salt and freshly ground pepper
- 1 small onion finely chopped
- 4 cloves garlic chopped
- 1 Tbsp finely grated ginger
- 2 Tbsp tomato paste
- 2 tsp garam masala
- 2 tsp ground cumin
- 2 tsp ground turmeric
- 1 1/2 tsp ground coriander
- 1/2 - 3/4 tsp cayennne pepper (depending on how spicy like it or you can omit)
- 3 cups low-sodium chicken broth (plus a bit more thinning, if necessary)
- 3/4 cup tomato purée
- 1/2 cup heavy cream (can use a lighter cream)
- 1/2 pound small Yukon Gold potatoes,sliced 1/4" thick (or small fingerlings, sliced in half lengthwise)
Instructions
- Heat vegetable oil in a large Dutch oven over medium heat. Season chicken with salt and pepper and place skin side down in to the pan. Cook until golden brown without turning, about 8–10 minutes. Transfer chicken to a plate.
- To the same pot, add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, about 8–10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.
- Add chicken pieces, chicken broth, tomato purée, and cream to pot. Season with salt and pepper and bring to a boil. Reduce heat and simmer, partially covered, until chicken is almost falling off the bone and liquid is slightly thickened, about 1 1/2 hours. If using bone-in chicken, remove chicken to a plate and carefully remove chicken from the bone and discard skin and bones. Cut or pull chicken into bite-sized pieces. Return chicken pieces to the pot.
- Add potatoes to the pot and cook, partially covered, until potatoes are fork-tender and sauce is thickened, 30-45 minutes. *Check and stir every so often to ensure the sauce hasn't thickened to much and potatoes aren't sticking to the bottom of the pot. If sauce is too thick, thin with a bit more chicken stock.
- To serve, spoon stew into a shallow bowl and place a large dollop of yogurt on one side. Sprinkle with some fresh chopped mint, cilantro or parsley and serve with naan bread on the side. Alternately, spoon stew over some warm basmati rice.
SHEET PAN INDIAN-SPICED CHICKEN
Confession: We’re lazy cooks. Good thing this dinner is a breeze.
EASY TANDOORI CHICKEN WITH VEGETABLES
Coterie member Heidi Larsen makes this dish in a sheet pan.
COCONUT SWEET POTATO LENTIL SOUP WITH RICE
Including good-for-you ingredients like sweet potatoes, red lentils and creamy coconut milk.
SLOW-COOKER CHICKEN KHEEMA WITH PEAS
Coterie member Gaby Dalkin promises that there are nothing but whole ingredients.
RELATED: 9 TOTALLY UNEXPECTED SLOW-COOKER RECIPES YOU NEED TO TRY
INSTANT POT COCONUT TANDOORI CHICKEN
Don’t be embarrassed if you want to eat it straight out of the pot.
INDIAN CARROT NOODLE SALAD WITH SPICED LAMB
Hat tip to Coterie member Ali Maffucci for being *this* creative.
ROASTED CURRIED CAULIFLOWER AND CHICKPEA SALAD
We’ve always got room for another side.
Comments