Indian Spiced Chicken Stew
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If you’re a fan of dishes like Tikka Masala or Butter chicken, you may love this one! I spied this Indian Spiced Chicken Stew within the newest Bon Apetit and right now slotted it in for an upcoming meal. We loved it for dinner final evening and it was a giant hit. It’s flavourful, hearty, warming and spicy and a huge “throw everything in a pot and permit it prepare dinner all afternoon” sort of dish. The spicy tomato and cream sauce was delicious and plentiful, huge for sopping up with the naan bread. I also liked the addition of potatoes to this dish (and I wasn’t certain I would). All in all … everybody agreed it’s a keeper!
This stew has a huge mixture of spices that work fantastically together. Don’t be intimidated by the lengthy list. They are really traditional spices, so if you’re spice rack is quite well-stocked, you’ll be good. The cayenne pepper adds a few good warming warmth on this dish. You would possibly desire to make use of the lesser quantity of cayenne or depart out altogether if you’re no longer a fan of warmth or if you’re feeding small kids.
Cook’s Notes for Indian-spiced Chicken Stew
Serve this stew with a giant dollop of plain yogurt, a few naan bread and a beneficiant sprinkling of recent mint (most traditional), cilantro or parsley. Alternately, this can be beautiful spooned over warm basmati rice.
I made this dish at the stove-top in my Dutch oven, but you might well very actual do it on your slow-cooker. I used a few bone-in/skin on hen breasts and thighs and took the hen off the bone earlier than including the potatoes.
Boneless, skinless hen breasts or thighs would also work. You’d shop the step of taking the hen off the bone, but I do suppose the bone and pores and dermis possibly upload good flavour to this one.
I served this stew up in my forged iron fajita pans. It’s only a fun method to get pleasure from a meal and they’re also huge for fajitas, too :)
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Indian Spiced Stew with Chicken and Potatoes
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
You may make this dish forward and refrigerate for as an awful lot as 3 days. Perfect for entertaining. Simply re-heat on your Dutch oven, thinning with a little bit of hen broth, if necessary. A wonderfully hearty and Indian-spiced stew with hen and potatoes in a tomato cream sauce. A proper cold-weather dish for a lazy weekend meal or make it forward (up to a few days ahead!) for entertaining.
Ingredients
3 Tbsp vegetable oil
3 enormous skin-on/bone-in hen breasts (or can use boneless)
Kosher salt and freshly floor 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 floor cumin
2 tsp floor turmeric
1 1/2 tsp floor coriander
1/2 - 3/4 tsp cayennne pepper (depending on how spicy find it irresistible otherwise you possibly can omit)
3 cups low-sodium hen broth (plus a little extra 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)
Imperial - Metric
Instructions
Heat vegetable oil in a enormous Dutch oven over medium heat. Season hen with salt and pepper and region pores and dermis facet down in to the pan. Cook till golden brown with out turning, about 8–10 minutes. Transfer hen to a plate.
To the similar pot, upload onion, garlic, and ginger to pot and cook, stirring occasionally, till onion may be very tender and golden brown, about 8–10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne and cook, stirring often, till tomato paste is delivery to darken, about four minutes.
Add hen pieces, hen broth, tomato purée, and cream to pot. Season with salt and pepper and deliver to a boil. Reduce warmth and simmer, partially covered, till hen is nearly falling off the bone and liquid is moderately thickened, about 1 1/2 hours. If utilizing bone-in chicken, take away hen to a plate and intently take away hen from the bone and discard pores and dermis and bones. Cut or pull hen into bite-sized pieces. Return hen items to the pot.
Add potatoes to the pot and cook, partially covered, till potatoes are fork-tender and sauce is thickened, 30-45 minutes. *Check and stir each so usually to guarantee the sauce hasn't thickened to a lot and potatoes are no longer sticking to the backside of the pot. If sauce is just too thick, thin with a little extra hen stock.
To serve, spoon stew right into a shallow bowl and region a enormous dollop of yogurt on one side. Sprinkle with a few recent chopped mint, cilantro or parsley and serve with naan bread at the side. Alternately, spoon stew over a few warm basmati rice.
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