Indian Spiced Chicken Potato Stew
This family-friendly Indian Spiced Chicken Potato Stew is the perfect solution for those who want to change up their mealtime routine with something new. Potatoes and chicken are old favorites, but the flavors here are extraordinary!
Servings: 10 servings
Equipment
Ingredients
- 3 tablespoons vegetable oil divided
- 3 lb. boneless skinless chicken breasts or thighs
- salt and freshly ground black pepper to taste
- 1 medium onion finely chopped
- 6 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 2 tablespoon tomato paste
- 2 teaspoon garam masala
- 2 teaspoon ground cumin
- 2 teaspoon ground turmeric
- ½ teaspoon ground coriander
- ½ teaspoon ground cayenne pepper
- 8 cups low-sodium chicken broth
- ¾ cup tomato sauce
- ½ cup heavy cream
- 1 pound small Yukon Gold potatoes cut into bite-sized cubes
- plain yogurt, mint, naan bread, rice - for serving
Instructions
- Heat 2 tbsp. oil in a Dutch oven over medium heat.
- Season the chicken with salt and pepper to taste. Place the chicken in the pot and cook until golden brown on all sides. Transfer the chicken to a plate.
- To the same pot, add the remaining 1 tbsp. oil, onion, garlic, and ginger and cook, occasionally stirring, until onion is very soft and golden brown, 6-8 minutes.
- Add the tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cook, stirring often, until tomato paste is beginning to darken, about 4-5 minutes.
- Add the chicken back into the pot, followed by the broth, tomato sauce, and cream; season with additional salt and pepper.
- Bring to a boil, reduce heat, and simmer, partially covered, skimming any fat off occasionally, until chicken is cooked through and very tender and the liquid is slightly thickened, about 25-30 minutes.
- Add the potatoes to the pot and cook, partially covered, until potatoes are fork-tender and the liquid is thick enough to coat a spoon, 30–45 minutes. Remove chicken from the pot and either cut or shred it into bite-sized pieces. Return the meat to the pot.
- Divide the stew among bowls, and top with yogurt and mint. Serve with naan, flatbread, or rice.
Notes
- This stew recipe can be made 3 days ahead. Let cool; cover and chill.
- Recipe adapted from Bon Appétit.
Nutrition
Calories: 317kcal | Carbohydrates: 15g | Protein: 35g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 101mg | Sodium: 335mg | Potassium: 1002mg | Fiber: 2g | Sugar: 3g | Vitamin A: 392IU | Vitamin C: 14mg | Calcium: 43mg | Iron: 2mg
