Usually, I stick to the stuff I know when I’m cooking dinner. Roast Chicken with Vegetables. French Break Pizza. Rustic Beef Stew. My fiance Jeffrey and I love food from just about every ethnicity, but we usually go out to eat when staying too far from what I grew up eating.
But every once in a while, I like to try something new.
And sometimes it even works out!
We absolutely love Indian food, and this stew has all of the yummy flavors of Indian without being too hard to make at home, even if you’re unfamiliar with cooking using Indian flavors.
I like my food super mild, and Jeffrey likes his food as hot as possible. The great thing about this recipe is that you can increase the spice factor as much or little as you like. I usually make it really mild to start, spoon out my dinner, then add a ton of extra spice for Jeffrey’s portion.
I promise, this is really easy, even if you’ve never made Indian food before! Serve it with some naan bread heated in the oven for a few minutes, and some plain yogurt, especially if you like it really spicy (it will cut the heat like sour cream does in Tex-Mex food).
Here’s the printable… give it a try:
Indian Chicken and Potato Stew
- 4 large chicken breasts cooked
- 2 tablespoons olive oil or vegetable oil
- 1 small onion
- 4 garlic cloves
- 1 Tablespoon grated ginger
- 2 Tablespoons tomato paste
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon. cayenne pepper add more if you like it spicy
- 3 cups chicken broth plus 1/4 - 1/2 cup more, for thinning, if necessary
- 3/4 cup crushed tomatoes
- 1/2 cup heavy cream
- 1/2 pound small yukon gold potatoes or fingerling potatoes cut into halves or thirds
- Naan bread and yogurt for serving optional
Chop the onion and garlic. Heat the oil over medium heat in a dutch oven, and add onion, garlic, and ginger. Cook, stirring occasionally, until onion is very soft and golden in color.
Add tomato paste and spices to the dutchen oven, stirring often for about 4 minutes.
Add chicken, chicken broth, tomato purée, and cream to the dutch oven. Bring to a boil.
Reduce heat and simmer, covered, for 1 hour.
Add potatoes to the dutch oven. Cook uncovered until potatoes are fork-tender and sauce is thickened, 30-45 minutes. Stir occasionally, and if the sauce starts to get too thick, add a little extra chicken stock. As you stir, the chicken should naturally shred itself to meld into the stew.
Serve with naan and yogurt.
Recipe NotesYou can also serve this dish over basmati rice.
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