• prep: 20 min
• cook: 2 hr
• total: 2 hr 20 min

servings:

You can make this dish ahead and refrigerate for up to 3 days. Perfect for entertaining. 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. A perfect cold-weather dish for a lazy weekend meal or make it ahead (up to 3 days ahead!) for entertaining.

• 3 Tbsp vegetable oil
• 3 large skin-on/bone-in chicken breasts ((or can use boneless))
• Kosher salt and freshly ground 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 ground cumin
• 2 tsp ground turmeric
• 1 1/2 tsp ground coriander
• 1/2 - 3/4 tsp cayennne pepper ((depending on how spicy like it or you can omit))
• 3 cups low-sodium chicken broth ((plus a bit more 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))

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