Indian Spiced Chicken and Potato Stew

A handful on Indian spices turn a couple of ingredients into a full on meal.

Serving Size: 10

Chicken and Potato Curry / Katie Workman themom100

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.

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.

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 tomatoes
  • 1½ 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)

1. 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.

2. 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 tomato paste and bring to a simmer. Simmer for 20 minutes.

3. Meanwhile, cut the chicken into 1-inch pieces. 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. 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.

4. Serve hot, with additional scallions and/or parsley sprinkled on top if desired.

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