70 minutes
A hearty and flavorful stew made with spiced chicken and tender potatoes.
Potatoes, boiled
each
Onion, peeled and coarsely chopped
each
Garlic, peeled and coarsely chopped
cloves
Fresh Ginger, peeled and coarsely chopped
0.25 inches
Chicken Sections, skin removed and patted dry
0 lb
tablespoons
Cinnamon Stick
0.25 inches
Bay Leaf
each
each
Hot Dried Red Peppers, optional
each
Black Peppercorns
each
Turmeric Powder
teaspoons
cups
Chicken Stock, canned or homemade
cups
teaspoons
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!
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.
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.
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.
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.
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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