Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, indian spiced stew with chicken and potatoes. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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.
Indian spiced stew with chicken and potatoes is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Indian spiced stew with chicken and potatoes is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can have indian spiced stew with chicken and potatoes using 16 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Indian spiced stew with chicken and potatoes:
- Make ready 3 medium chicken breasts trimmed
- Get 1/2 pound baby potatoes halved
- Prepare 3 red chiles minced
- Take 4 garlic cloves minced
- Get Small onion fine chopped
- Prepare 1 tbsp ginger grated
- Take Cup heavy whip
- Make ready 32 oz chicken stock
- Make ready 3/4 cup tomato puree
- Get 3 tbsp tomato paste
- Get 2 tbsp garam masala
- Make ready 2 tbsp cumin
- Prepare 2 tbsp turmeric
- Take 1 1/2 tbsp coriander
- Take Salt and pepper
- Take 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.
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
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. This Korean chicken stew has become one of my favorite chicken dishes lately. I have already cooked it several times, it is just that good.
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