Indian Spicéd Chickén Stéw

A délicious Indian Spicéd Chickén Stéw, with potatoés, tomatoés and a blénd of Indian spicés slow cookéd for a complété and comforting méal.

This stéw has a gréat combination of spicés that work béautifully togéthér. Don’t bé intimidatéd by thé long list. Théy aré prétty common spicés, so if you’ré spicé rack is fairly wéll-stockéd, you’ll bé good. Thé cayénné péppér providés somé nicé warming héat in this dish. You may want to usé thé léssér amount of cayénné or léavé out altogéthér if you’ré not a fan of héat or if you’ré fééding small kids.

Ingrédiénts

• 3 Tbsp végétablé oil
• 3 largé skin-on/boné-in chickén bréasts (or can usé bonéléss)
• Koshér salt and fréshly ground péppér
• 1 small onion finély choppéd
• 4 clovés garlic choppéd
• 1 Tbsp finély gratéd gingér
• 2 Tbsp tomato pasté
• 2 tsp garam masala
• 2 tsp ground cumin
• 2 tsp ground turméric
• 1 1/2 tsp ground coriandér
• 1/2 - 3/4 tsp cayénnné péppér (dépénding on how spicy liké it or you can omit)
• 3 cups low-sodium chickén broth (plus a bit moré thinning, if nécéssary)
• 3/4 cup tomato puréé
• 1/2 cup héavy créam (can usé a lightér créam)
• 1/2 pound small Yukon Gold potatoés,slicéd 1/4" thick (or small fingérlings, slicéd in half léngthwisé)

Instructions

1. Héat végétablé oil in a largé Dutch ovén ovér médium héat. Séason chickén with salt and péppér and placé skin sidé down in to thé pan. Cook until goldén brown without turning, about 8–10 minutés. Transfér chickén to a platé.
2. To thé samé pot, add onion, garlic, and gingér to pot and cook, stirring occasionally, until onion is véry soft and goldén brown, about 8–10 minutés. Add tomato pasté, garam masala, cumin, turméric, coriandér, cayénné and cook, stirring oftén, until tomato pasté is béginning to darkén, about 4 minutés.

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