Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, indian spiced stew with chicken and potatoes. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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.
Indian spiced stew with chicken and potatoes is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Indian spiced stew with chicken and potatoes is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have indian spiced stew with chicken and potatoes using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Indian spiced stew with chicken and potatoes:
- Prepare 3 medium chicken breasts trimmed
- Prepare 1/2 pound baby potatoes halved
- Make ready 3 red chiles minced
- Make ready 4 garlic cloves minced
- Get Small onion fine chopped
- Get 1 tbsp ginger grated
- Get Cup heavy whip
- Take 32 oz chicken stock
- Prepare 3/4 cup tomato puree
- Make ready 3 tbsp tomato paste
- Prepare 2 tbsp garam masala
- Prepare 2 tbsp cumin
- Get 2 tbsp turmeric
- Make ready 1 1/2 tbsp coriander
- Get Salt and pepper
- Get Lemon
Crispy chicken skin, juicy chicken thighs, flavour-packed potatoes, loads of spices and a punchy, minty, yoghurt sauce. Add the spice mix to the veg and potatoes, and tip onto a large roasting tray. Arrange the chicken on top and season. Spiced potatoes, chickpeas and carrots are simmered in a savory vegetable broth with spinach and plump raisins to make this hearty Indian Chickpea Stew!
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
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. This simple and healthy recipe packs a punch full of flavour and is a great alternative to an indulgent curry for any night of the week. How to make spicy Korean chicken stew with potatoes, tender chicken pieces and potatoes coated in a spicy sauce made with Gochujang paste. Or you could use just legs like I did, either thighs or drumsticks or rather a mixture of the two.
So that’s going to wrap this up for this special food indian spiced stew with chicken and potatoes recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
