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A delicious Indian Spiced Chicken Stew, with potatoes, tomatoes and a blend of Indian spices slow cooked for a complete and comforting meal. If you're a fan of dishes like Tikka Masala or Butter chicken, you will love this one! I spied this Indian Spiced Chicken Stew in the latest Bon Apetit and immediately slotted it in for an upcoming meal.
To begin with this particular recipe, we must first prepare a few ingredients. You can have indian spiced stew with chicken and potatoes using 16 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Indian spiced stew with chicken and potatoes:
- Take 3 medium chicken breasts trimmed
- Take 1/2 pound baby potatoes halved
- Take 3 red chiles minced
- Make ready 4 garlic cloves minced
- Get Small onion fine chopped
- Prepare 1 tbsp ginger grated
- Make ready Cup heavy whip
- Prepare 32 oz chicken stock
- Get 3/4 cup tomato puree
- Take 3 tbsp tomato paste
- Prepare 2 tbsp garam masala
- Make ready 2 tbsp cumin
- Make ready 2 tbsp turmeric
- Make ready 1 1/2 tbsp coriander
- Prepare Salt and pepper
- Prepare Lemon
For a few weeks now I have wanted to create a dish using chicken, chickpeas, and sweet potatoes. In my mind's eye I saw a stew or soup. But the flavor I couldn't quite pinpoint. I thought maybe I wanted to do a Moroccan or even Middle Eastern dish, but then realized I have never.
Instructions to make Indian spiced stew with chicken and potatoes:
- Salt and pepper and sear chicken in a ditch oven on both sides and remove
- Add all veggies until the onions are browned, about 15 minutes.
- Add tomato paste and seasonings until the paste turns brown, about 5 minutes.
- Add chicken, stock, purée, tomato paste and heavy cream, salt and pepper
- Bring to a boil and cover partially and reduce heat and simmer. Cook about an hour until chicken is about ready to fall apart and pull it out and pull into but sized pieces.
- Add potatoes, cover and simmer for about 30 minutes and add chicken back and cook until potatoes are tender
- Juice half a lemon and simmer for 10 minutes and pull off the heat and serve with cilantro, yogurt and naan bread
Nestle the seared chicken in the pot and pour the chicken broth, tomato purée and half-and-half on top. Season with salt and pepper, stir gently and bring to a boil. Cut up chicken into bite-sized pieces. If you leave a little of the fat on the chicken you can use less oil in the cooking. Scrub potatoes and cut into uniform bite-sized pieces.
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