Saucy Indian Spiced Chicken with Naan.
Total Time
3 hours and 30 minutes
Prep Time
30 minutes
Cook Time
3 hours
Rating
0 out of 5 stars
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Ingredients
6 servings
- 3 tablespoons coconut oil
- 3 pounds chicken thighs (or a mix of thighs and breasts)
- Kosher salt and freshly ground black pepper
- 1 medium onion (finely chopped)
- 4 cloves garlic (minced or grated)
- 2 tablespoons ginger (peeled + grated)
- 2 tablespoons tomato paste
- 1 teaspoons garam masala
- 2 teaspoons ground cumin
- 1/2 teaspoons ground turmeric
- 1/2 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 1/4 teaspoon ground cardamom
- 8 cups low-sodium chicken broth
- 1 ounce can tomato purée (15)
- 1/2 cup heavy cream or coconut milk
- 1 pound sweet potatoes (chopped)
- [warm naan | https://www.halfbakedharvest.com/homemade-naan-step-step-photos/] (for serving)
- steamed rice (for serving)
- greek yogurt (for serving)
- torn fresh mint (for serving)
- salted cashews (for serving)
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Preparation
Step 1
Heat coconut oil in large heavy bottom pot oven over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, until golden brown, about 8-10 minutes. Flip and cook another, 5 minutes. Remove the chicken from the pot and transfer to a plate.
Step 2
Add onion, garlic, and ginger to the 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 cardamom and cook, stirring often, until tomato paste begins to darken, about 4 minutes.
Step 3
Add the chicken back to the pot. Add the broth, tomato purée, and coconut milk (or cream) to pot. Season the dish with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally if needed, until chicken is almost falling off the bone and liquid is slightly thickened, about 1 1/2 to 2 hours.
Step 4
Add the sweet potatoes to the pot and cook, partially covered, until potatoes are fork-tender, chicken is falling off the bone, and liquid is thick enough to coat a spoon, about another 30-45 minutes. Remove skin and bones from chicken, if desired, and lightly shred the chicken. Add the chicken back to the pot and season the stew with more salt and pepper.
Step 5
Divide the stew among bowls and serve with rice and [warm naan | https://www.halfbakedharvest.com/homemade-naan-step-step-photos/]. Dollop each bowl with greek yogurt and garnish with fresh mint and cashews if desired.
Step 6
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