Since this takes upwards of 3 hours to cook, I decided to make it on Saturday for Sunday lunch with my parents. I figured the stew would only get better sitting overnight and I was right. This was INCREDIBLE. The subtle Indian spices, the creamy, cool sour cream, the aromatic rice and the buttery naan were just fantastic together. I doubled the recipe and we barely had enough for lunches the next day. So, so good.
This is one dish I’ll be making often now that winter is coming (sob!)
Indian Spiced Stew with Chicken and Potatoes
As seen on Seasons & Suppers
2 tablespoons vegetable oil
3 large skin-on/bone-in chicken breasts
Kosher salt and freshly ground pepper
1 small onion, finely chopped
4 cloves garlic, chopped
1 tablespoon finely grated ginger
2 tablespoons tomato paste
2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 1/2 teaspoon ground coriander
1 teaspoon salt
1/2 – 3/4 teaspoon cayennne pepper (I left this out)
3 cups low-sodium chicken broth (plus a bit more thinning, if necessary)
3/4 cup tomato purée
1/2 cup heavy cream (I used half-and-half)
1/2 pound small Yukon Gold potatoes, cut into wedges
Chopped fresh cilantro/parsley/mint, for serving
Sour cream or plain yogurt, for serving
Heat vegetable oil in a large Dutch oven over medium heat. Season both sides of the chicken with salt and pepper and place skin side down in to the pot. Cook until golden brown on both sides, flipping halfway through, about 10 minutes. Transfer chicken to a plate.
To the same pot, add the onion, garlic, and ginger. Cook, stirring occasionally, until onion is very soft and golden brown, about 8–10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, salt, cayenne (if using) and cook, stirring often, until tomato paste begins to darken, about 4 minutes.
Add the chicken, broth, tomato purée, and cream to the pot. Bring to a boil then reduce heat and simmer, partially covered, until chicken is almost falling off the bone and liquid is slightly thickened, about 1 1/2 hours. Remove chicken to a plate and let cool before removing the skin and bones. Cut or pull chicken into bite-sized pieces. Set aside.
Add the potatoes to the pot and cook, partially covered, until fork-tender, about 30-45 minutes. Stir the stew every so often to make sure the sauce hasn’t thickened too much and potatoes aren’t sticking to the bottom of the pot. If sauce is too thick, thin with a bit more chicken stock. When the potatoes are tender, add the chicken back to the pot and stir to combine.
Before serving, sprinkle with chopped cilantro, parsley or mint. To serve, spoon stew into a shallow bowl with basmati rice and/or naan on the side. Serve with a large dollop of sour cream or yogurt.
NOTE: This can (and should) be made ahead. Keep it refrigerated, for up to 3 days, in the Dutch oven you used to make it. Just re-heat over low heat when ready to serve, thinning with a bit of chicken broth, if necessary.