Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, indian spiced stew with chicken and potatoes. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Indian spiced stew with chicken and potatoes is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Indian spiced stew with chicken and potatoes is something which I have loved my whole life.
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.
To get started with this particular recipe, we have to prepare a few components. You can cook indian spiced stew with chicken and potatoes using 16 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Indian spiced stew with chicken and potatoes:
- Take 3 medium chicken breasts trimmed
- Make ready 1/2 pound baby potatoes halved
- Get 3 red chiles minced
- Get 4 garlic cloves minced
- Make ready Small onion fine chopped
- Prepare 1 tbsp ginger grated
- Make ready Cup heavy whip
- Prepare 32 oz chicken stock
- Prepare 3/4 cup tomato puree
- Get 3 tbsp tomato paste
- Get 2 tbsp garam masala
- Get 2 tbsp cumin
- Take 2 tbsp turmeric
- Make ready 1 1/2 tbsp coriander
- Make ready Salt and pepper
- Get Lemon
Check the chicken is cooked by cutting into one of the thighs and making sure it's white throughout with no signs of pink. Season with black pepper, then add the sweet potato. Have you ever had Trinidad stew chicken? If not and you want to try it, this is the only recipe you will ever need.
Instructions to make Indian spiced stew with chicken and potatoes:
- Salt and pepper and sear chicken in a ditch oven on both sides and remove
- Add all veggies until the onions are browned, about 15 minutes.
- Add tomato paste and seasonings until the paste turns brown, about 5 minutes.
- Add chicken, stock, purée, tomato paste and heavy cream, salt and pepper
- 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.
- Add potatoes, cover and simmer for about 30 minutes and add chicken back and cook until potatoes are tender
- Juice half a lemon and simmer for 10 minutes and pull off the heat and serve with cilantro, yogurt and naan bread
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