Recipe: Appetizing Indian spiced stew with chicken and potatoes

Indian spiced stew with chicken and potatoes. 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.

Try and find those adorable little baby potatoes, which are so damn. Try our easy to follow jamie's indian-spiced potatoes with chicken thighs recipe. Add the spice mix to the veg and potatoes and tip onto a large roasting tray. you can cook Indian spiced stew with chicken and potatoes using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Indian spiced stew with chicken and potatoes

1. Prepare 3 of medium chicken breasts trimmed.
2. It's 1/2 pound of baby potatoes halved.
3. You need 3 of red chiles minced.
4. It's 4 of garlic cloves minced.
5. You need of Small onion fine chopped.
6. You need 1 tbsp of ginger grated.
7. It's Cup of heavy whip.
8. It's 32 oz of chicken stock.
9. Prepare 3/4 cup of tomato puree.
10. Prepare 3 tbsp of tomato paste.
11. Prepare 2 tbsp of garam masala.
12. Prepare 2 tbsp of cumin.
13. It's 2 tbsp of turmeric.
14. It's 1 1/2 tbsp of coriander.
15. Prepare of Salt and pepper.
16. It's of Lemon.

Arrange the chicken on top, season, then roast in the bottom of the oven. A hearty Indian spiced chicken stew, with potatoes in a spicy tomato and cream sauce. Perfect served with yogurt and naan bread. Once the potatoes are done, stir in corn and kidney beans.

Indian spiced stew with chicken and potatoes instructions

1. Salt and pepper and sear chicken in a ditch oven on both sides and remove.
2. Add all veggies until the onions are browned, about 15 minutes..
3. Add tomato paste and seasonings until the paste turns brown, about 5 minutes..
4. Add chicken, stock, purée, tomato paste and heavy cream, salt and pepper.
5. 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..
6. Add potatoes, cover and simmer for about 30 minutes and add chicken back and cook until potatoes are tender.
7. Juice half a lemon and simmer for 10 minutes and pull off the heat and serve with cilantro, yogurt and naan bread.

Cook a few minutes until hot, then stir in cilantro before serving. This recipe is a fantastic twist on traditional chicken soup/stew with a mexican flare. The nutrients from the chicken, sweet potatoes, and tomatoes make it a great. Chef, Nigella Lawson, shares one of her favourite go-to weeknight dishes — an Indian-spiced chicken and potato sheet pan meal. Spiced potatoes, chickpeas and carrots are simmered in a savory vegetable broth with spinach and plump raisins to make this hearty Indian Chickpea Stew!