A delicious Indian Spiced Chicken Stew, with potatoes, tomatoes and a blend of Indian spices slow cooked for a complete and comforting meal.
If you're a fan of dishes like Tikka Masala or Butter chicken, you will love this one! 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 it was a big hit. It's flavourful, hearty, warming and spicy and a great "throw everything in a pot and let it cook all afternoon" kind of dish. The spicy tomato and cream sauce was delicious and plentiful, great for sopping up with the naan bread. I also loved the addition of potatoes to this dish (and I wasn't sure I would). All in all ... everyone agreed it's a keeper!
This stew has a great combination of spices that work beautifully together. Don't be intimidated by the long list. They are pretty common spices, so if you're spice rack is fairly well-stocked, you'll be good. The cayenne pepper provides some nice warming heat in this dish. You may want to use the lesser amount of cayenne or leave out altogether if you're not a fan of heat or if you're feeding small kids.
Cook's Notes for Indian-spiced Chicken Stew
Serve this stew with a big dollop of plain yogurt, some naan bread and a generous sprinkling of fresh mint (most traditional), cilantro or parsley. Alternately, this would be lovely spooned over warm basmati rice.
I made this dish on the stove-top in my Dutch oven, but you could very easily do it in your slow-cooker. I used a couple of bone-in/skin on chicken breasts and thighs and took the chicken off the bone before adding the potatoes.
Boneless, skinless chicken breasts or thighs would also work. You'd save the step of taking the chicken off the bone, but I do think the bone and skin probably add nice flavour to this one.
I served this stew up in my cast iron fajita pans. It's just a fun way to enjoy a meal and they're also great for fajitas, too :)
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Indian Spiced Stew with Chicken and Potatoes
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)
Instructions
- Heat vegetable oil in a large Dutch oven over medium heat. Season chicken with salt and pepper and place skin side down in to the pan. Cook until golden brown without turning, about 8–10 minutes. Transfer chicken to a plate.
- To the same pot, add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, about 8–10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.
- Add chicken pieces, chicken broth, tomato purée, and cream to pot. Season with salt and pepper and bring to a boil. Reduce heat and simmer, partially covered, until chicken is almost falling off the bone and liquid is slightly thickened, about 1 1/2 hours. If using bone-in chicken, remove chicken to a plate and carefully remove chicken from the bone and discard skin and bones. Cut or pull chicken into bite-sized pieces. Return chicken pieces to the pot.
- Add potatoes to the pot and cook, partially covered, until potatoes are fork-tender and sauce is thickened, 30-45 minutes. *Check and stir every so often to ensure the sauce hasn't thickened to much and potatoes aren't sticking to the bottom of the pot. If sauce is too thick, thin with a bit more chicken stock.
- To serve, spoon stew into a shallow bowl and place a large dollop of yogurt on one side. Sprinkle with some fresh chopped mint, cilantro or parsley and serve with naan bread on the side. Alternately, spoon stew over some warm basmati rice.
Notes
Nutrition (per serving)
Adapted from Bon Apetit February 2014
Kris says
Made this in the Instant Pot yesterday and it was AMAZING! My adjustments were to not add flour to thicken before cooking (I used corn starch after) and not adding the cream until the end. Next time I’ll brown everything in a separate pan and then add it to the instant pot to prevent sticking.
Thank you for the wonderful recipe!
Jennifer says
So glad you enjoyed it, Kris and good to know it works well in an IP as well :) Thanks!