Indian Spiced Stew with Chicken and Potatoes

Indian Spiced Stew with Chicken and Potatoes in a Creamy Tomato Sauce - if you like dishes like Tikka Masala or Butter Chicken, you'll love this one, too! | Seasons and Suppers

Ingredients

• 3 Tbsp vegetable oil
• 3 large skin-on/bone-in chicken breasts (or can use boneless)
• Kosher salt and freshly ground pepper
• 1 small onion finely chopped
• 4 cloves garlic chopped
• 1 Tbsp finely grated ginger
• 2 Tbsp tomato paste
• 2 tsp garam masala
• 2 tsp ground cumin
• 2 tsp ground turmeric
• 1 1/2 tsp ground coriander
• 1/2 - 3/4 tsp cayennne pepper (depending on how spicy like it or you can omit)
• 3 cups low-sodium chicken broth (plus a bit more thinning, if necessary)
• 3/4 cup tomato purée
• 1/2 cup heavy cream (can use a lighter cream)
• 1/2 pound small Yukon Gold potatoes,sliced 1/4" thick (or small fingerlings, sliced in half lengthwise)

Instructions

1. Heat vegetable oil in a large Dutch oven over medium heat. Season chicken with salt and pepper and place skin side down in to the pan. Cook until golden brown without turning, about 8–10 minutes. Transfer chicken to a plate.
2. To the same pot, add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, about 8–10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.
3. Add chicken pieces, chicken broth, tomato purée, and cream to pot. Season with salt and pepper 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 1/2 hours. If using bone-in chicken, remove chicken to a plate and carefully remove chicken from the bone and discard skin and bones. Cut or pull chicken into bite-sized pieces. Return chicken pieces to the pot.