Name: Indian Spiced Stew with Chicken and Potatoes
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Indian
Ingredients: 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))

Indian Spiced Stew with Chicken and Potatoes

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Saved From: www.seasonsandsuppers.ca

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

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Summary

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.

Ingredients

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))