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    Spiced Chicken and Potato Stew

    clock-icon70 minutes
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    Pixicook editorial team

    A hearty and flavorful stew made with spiced chicken and tender potatoes.

    Ingredients for Spiced Chicken and Potato Stew

    units in
    USchevron
    units in
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    serves
    3 peoplechevron
    serves
    3 peoplechevron

    Potatoes, boiled

    each

    Substitute chevron-down

    Onion, peeled and coarsely chopped

    each

    Substitute chevron-down

    Garlic, peeled and coarsely chopped

    cloves

    Substitute chevron-down

    Fresh Ginger, peeled and coarsely chopped

    0.25 inches

    Substitute chevron-down

    Chicken Sections, skin removed and patted dry

    0 lb

    Substitute chevron-down

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Cinnamon Stick

    0.25 inches

    Substitute chevron-down

    Bay Leaf

    each

    Substitute chevron-down

    Cardamom Pods

    each

    Substitute chevron-down

    Hot Dried Red Peppers, optional

    each

    Substitute chevron-down

    Black Peppercorns

    each

    Substitute chevron-down

    Turmeric Powder

    teaspoons

    Substitute chevron-down

    Tomato Sauce

    cups

    Substitute chevron-down

    Chicken Stock, canned or homemade

    cups

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    How to Make Spiced Chicken and Potato Stew

    1. Boil Potatoes

    Begin by boiling the potatoes in a pot until they are tender and can be easily pierced with a fork.

    2. Blend Onion, Garlic, and Ginger

    While the potatoes are boiling, blend the onion, garlic, and ginger with a bit of water to form a smooth paste.

    3. Prepare Chicken

    Prepare the chicken by removing the skin and patting the pieces dry with paper towels.

    4. Heat Oil and Add Spices

    Heat the vegetable oil in a 12-inch skillet over medium-high heat. Once the oil is hot, add the cinnamon stick, bay leaf, cardamom pods, dried red peppers (if using), and black peppercorns. Let the spices sizzle and release their aroma for about a minute.

    5. Brown Chicken

    Add the chicken pieces to the skillet and fry until they are golden brown on all sides.

    6. Add Onion-Garlic-Ginger Paste

    Pour the onion-garlic-ginger paste into the skillet with the chicken and add the ground turmeric. Fry this mixture for about 3 minutes, stirring constantly to prevent it from sticking.

    7. Add Tomato Sauce and Chicken Broth

    Add the tomato sauce and chicken broth to the skillet. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.

    8. Add Potatoes and Chicken

    While the stew is simmering, peel and quarter the boiled potatoes. Add the potatoes and browned chicken back into the skillet, along with the salt. Stir everything together and bring the mixture to a boil once more. Then, reduce the heat and let it simmer for another 20-25 minutes until the chicken is tender and the potatoes are heated through.

    9. Serve

    Finally, transfer the stew to a serving bowl. This spiced chicken and potato stew pairs beautifully with hot chapatis, parathas, or pooris. Serve it alongside green beans or peas and a dollop of yogurt for a complete meal. Enjoy!

    Variations

    Beef and Mushroom Stew

    Swap chicken for beef chunks, and add hearty mushrooms. Use thyme and rosemary for the spices and red wine for deglazing. This gives you a more European-style stew.

    Moroccan Lamb Stew

    Replace chicken with lamb, and include apricots or prunes for a sweet touch. Use a Ras el Hanout spice mix and deglaze with tomato juice or broth. Serve with couscous.

    Change the Protein

    Instead of chicken, you could use turkey or duck for a richer flavor. If you prefer vegetarian options, chickpeas or firm tofu can serve as excellent substitutes.

    Vegetarian Chickpea Stew

    Omit the chicken and use chickpeas as your protein. Add more root vegetables like turnips and parsnips, and use a spice mix of turmeric, cumin, and smoked paprika. Deglaze with vegetable stock.

    Adjust the Spice Blend

    Modify your spice palette by including a different mix. If the original recipe calls for cumin, coriander, and paprika, try using a blend of garam masala, turmeric, and mustard seeds for an Indian twist, or smoked paprika, saffron, and a pinch of cinnamon for Spanish flair.


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