People are often surprised to find out that I have some crazy food allergies, amongst them nutmeg, mace, cardamom and nuts. What that translates to is that I will never go to an Indian restaurant, much less India (and I have to make my peace with that).
Gary, however, loves Indian food, though despite the fact that I remind him that when I am out or traveling, or he is eating out with a friend, he is free to explore that vast and tantalizing cuisine…frankly, he forgets.
(Since I first wrote this, Gary has in fact instated a Curry Night with 3 friends, and comes home smelling like garam masala, so he’s getting his Indian food fix).
So he asked me the other day to make a curry, and just leave out all of the things that I can’t have. So, authentic this Indian Spiced Chicken and Potato Stew ain’t, but I can eat it and not fall terribly ill, so that’s one for the stew, zero for authenticity.
Because this stew has potatoes right in it, you don’t have to serve it over anything. Try and find those adorable little baby potatoes, which are so damn cute, and look great in this stew. If you can’t find them, just cut other waxy potatoes (not Idaho or all-purpose — they will fall apart during the cooking) into 1 inch pieces. You can peel them or scrub them, whatever you prefer.
And if you’re not allergic to the same things as I am (and I surely hope you aren’t), you may want to make your life a lot each and replace all of the dried spices with 3 tablespoons curry powder. Boy, that ingredient list certainly got a lot shorter didn’t it?
Indian Spiced Chicken and Potato Stew
- 2 tablespoons mild olive or vegetable oil
- 6 boneless skinless chicken breasts about 4 pounds
- Kosher or coarse salt and ½ teaspoon freshly ground pepper plus more to taste
- 1 large onion halved and very thinly sliced
- 1 tablespoon minced garlic
- 3 tablespoon tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon ground ginger
- 2 teaspoons ground coriander
- 1 teaspoon ground allspice
- 1 teaspoon ground turmeric
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- 3 cups less-sodium chicken broth
- 1 28-ounce can pureed or crushed tomatoes
- 1 ½ pounds baby potatoes halved
- ½ cup minced fresh parsley plus more for serving, if desired
- ½ cup sliced scallions white and green parts (plus more for serving, if desired)
- Heat a large, heavy skillet over medium high heat. Add the oil. Season the chicken breasts with salt and pepper and brown them on both sides, about 4 minutes per side (the chicken will not be fully cooked through). Remove the chicken to a plate.
- Return the pan to the heat and add the onion and garlic. Sauté over medium heat until tender, about 3 minutes. Add the tomato paste, cumin, ginger, coriander, allspice, turmeric, cloves, cinnamon, cayenne pepper and the ½ teaspoon black pepper and stir until blended. Add the chicken broth and the crushed tomatoes and bring to a simmer. Simmer for 20 minutes.
- Add the potatoes to the sauce, cover, and return to a simmer. Simmer, stirring frequently, partially covered for about 20 minutes until the potatoes are tender.
- Meanwhile, cut the chicken into 1-inch pieces. When the potatoes are tender, add the cubed chicken and simmer stirring often for another 5 minutes until chicken is cooked through. Stir in the parsley and scallions and simmer for another minute or two.
- Serve hot, with additional scallions and/or parsley sprinkled on top if desired.
Made this recipe? Post a photo of your delicious creation on Instagram with our hashtag #dinnersolved