How to Cook Delicious 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. I spied this Indian Spiced Chicken Stew in the latest Bon Apetit and immediately slotted it in for an upcoming meal. We enjoyed it for dinner last night and.

Try and find those adorable little baby potatoes, which are so damn. A hearty Indian spiced chicken stew, with potatoes in a spicy tomato and cream sauce. Perfect served with yogurt and naan bread. You can cook Indian spiced stew with chicken and potatoes using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Indian spiced stew with chicken and potatoes

1. You need 3 of medium chicken breasts trimmed.
2. It's 1/2 pound of baby potatoes halved.
3. You need 3 of red chiles minced.
4. You need 4 of garlic cloves minced.
5. You need of Small onion fine chopped.
6. It's 1 tbsp of ginger grated.
7. It's Cup of heavy whip.
8. You need 32 oz of chicken stock.
9. Prepare 3/4 cup of tomato puree.
10. It's 3 tbsp of tomato paste.
11. Prepare 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.

Spiced potatoes, chickpeas and carrots are simmered in a savory vegetable broth with spinach and plump raisins to make this hearty Indian Chickpea Stew! My favorite part of this chickpea and potato stew (other than the garam masala, of course) are the plump, sweet raisins. I love when a dish has a. Skinnytaste > Indian Recipes > Indian Spiced Cauliflower and Potato.

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.

Indian food is one of my favorites. Aloo Gobi is a low point vegetarian stew typically served with basmati rice and roti. I made this yesterday to go with our WW Chicken Tikka Masala. Slow Cooker Indian-Spiced Chickpeas & Potatoes. I didn't put my Crock-Pot away for summer (I am that obsessed), but I'm certainly rethinking how I use it Au contraire!