How to Make Tasty Indian spiced stew with chicken and potatoes

Indian spiced stew with chicken and potatoes. 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.

Add the tomato paste, cumin, ginger, coriander, allspice, turmeric, cloves, cinnamon, cayenne pepper and the ½ teaspoon black pepper and stir until blended. Simply re-heat in your Dutch oven, thinning with a bit of chicken broth, if necessary. A wonderfully hearty and Indian-spiced stew with chicken and potatoes in a tomato cream sauce. You can cook Indian spiced stew with chicken and potatoes using 16 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Indian spiced stew with chicken and potatoes

1. You need 3 of medium chicken breasts trimmed.
2. You need 1/2 pound of baby potatoes halved.
3. You need 3 of red chiles minced.
4. Prepare 4 of garlic cloves minced.
5. It's of Small onion fine chopped.
6. It's 1 tbsp of ginger grated.
7. It's Cup of heavy whip.
8. It's 32 oz of chicken stock.
9. You need 3/4 cup of tomato puree.
10. It's 3 tbsp of tomato paste.
11. You need 2 tbsp of garam masala.
12. It's 2 tbsp of cumin.
13. It's 2 tbsp of turmeric.
14. You need 1 1/2 tbsp of coriander.
15. Prepare of Salt and pepper.
16. Prepare of Lemon.

Indian Spiced Chicken Stew ~ Hearty and richly Indian-spiced chicken stew with chickpeas and sweet potatoes. 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.

Indian spiced stew with chicken and potatoes step by step

1. Salt and pepper and sear chicken in a ditch oven on both sides and remove.
2. Add all veggies until the onions are browned, about 15 minutes..
3. Add tomato paste and seasonings until the paste turns brown, about 5 minutes..
4. Add chicken, stock, purée, tomato paste and heavy cream, salt and pepper.
5. 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..
6. Add potatoes, cover and simmer for about 30 minutes and add chicken back and cook until potatoes are tender.
7. Juice half a lemon and simmer for 10 minutes and pull off the heat and serve with cilantro, yogurt and naan bread.

I thought maybe I wanted to do a Moroccan or even Middle Eastern dish, but then realized I have never. Heat ghee in a large Dutch oven over medium heat. Season chicken with salt and pepper. Please practice hand-washing and social distancing, and check out our resources for adapting to these times. Heat olive oil in a large pot over medium heat.