Cold weather equals comfort food. I wanted to make chicken stew but was craving Indian flavours. The house smelled so good while this stew was cooking! I impatiently waited until it was time to eat, and the stew tasted just as delicious as it smelled.
Indian Inspired Chicken Stew
Rated 5.0 stars by 1 users
Category
Dinner
I added some chopped spinach near the end because I had a little bit left to use up.

Ingredients
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2 large chicken breasts or 6 chicken thighs, cubed
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3 tbsp ghee or oil
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salt and pepper
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1 1/2 c diced onion
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3 carrots , diced
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3-4 celery stalks, diced
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4 garlic cloves, minced
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1 tbsp grated fresh ginger
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2 tbsp tomato paste
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2 tsp garam masala
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2 tsp ground cumin
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2 tsp ground turmeric
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1 1/2 tsp ground coriander
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1/2-3/4 tsp cayenne pepper (use 1/2 tsp if you like it less spicy)
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2 1/2 c chicken broth
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3/4 c tomato purée (passata)
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1/2 c cream (I used whipping cream, 10% is fine)
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2-3 yellow potatoes, diced
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cilantro and yogurt for garnish
Directions
Heat the ghee in a Dutch oven, add the chicken and season. Cook until no longer pink inside. Remove to a plate.
Add the onions, carrots, celery, garlic and ginger. Cook for about 10 minutes. Add the tomato paste and spices, cook for 3-4 minutes. Add the chicken and juices, broth, tomato purée, cream and potatoes.
Cook partially covered for about an hour to an hour and a half until the potatoes are tender and the broth has thickened. If it is too thick add a little water to thin it down.
Spoon into a bowl, top with cilantro. You can add a spoonful of yogurt as well. Serve with naan, or spoon over basmati rice.