Indian Spiced Chicken Stew
 
 
Makes 4 servings
Ingredients
  • 3 tablespoons vegetable oil
  • 3 large skin-on, bone-in chicken breast halves
  • sea salt and freshly ground black pepper, to taste
  • 1 small onion, finely diced
  • 4 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 2 tablespoons tomato paste
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 1½ teaspoons ground coriander
  • ½ teaspoon cayenne pepper (more or less depending on how spicy you like your food)
  • ¾ teaspoon ground cardamom
  • 3 cups low-sodium chicken broth (plus more, for thinning)
  • ¾ cup tomato purée (see notes*)
  • ½ cup half-and-half (see notes**)
  • ½ pound tiny fingerling potatoes
  • chopped fresh cilantro, Greek yogurt, naan or cooked rice (for serving, optional)
Instructions
  1. Warm vegetable oil in a large pot over medium heat. Season chicken with salt and pepper and place skin side down in the pot. Cook until golden brown without turning, 8-10 minutes. Transfer chicken to a plate.
  2. To the same pot, add onion, garlic and ginger. Cook, stirring occasionally, until onion is soft and golden brown, about 8 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne pepper and cardamom. Cook, stirring often, until tomato paste begins to darken, about 4 minutes.
  3. Nestle the seared chicken in the pot and pour the chicken broth, tomato purée and half-and-half on top. Season with salt and pepper, stir gently and bring to a boil. Reduce heat and simmer, partially covered, until chicken is almost falling off the bone and liquid is slightly thickened, about 1 hour. Remove the chicken from the pot and let cool slightly. Discard the skin and bones, shred chicken into bite-sized pieces and return chicken to pot.
  4. Add the potatoes and cook, partially covered, until they are fork tender and the sauce is thickened, 35-45 minutes. Stir occasionally to ensure 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 of chicken broth.
  5. Sprinkle cilantro over stew, and serve with a dollop of Greek yogurt and warm naan or steamed rice.
Notes
*If you can't find tomato purée, whir canned diced tomatoes in a food processor or blender until smooth.
**For a richer flavor, use heavy cream.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/indian-spiced-chicken-stew/