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Indian Spiced Stew with Chicken and Potatoes
Ingredients
- 3 Tbsp. vegetable oil
- 3 large chicken breasts, skin on, bone-in (or can use boneless)
- Kosher salt and freshly ground pepper
- 1 small onion, finely chopped
- 4 garlic cloves, 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, you like it or you can omit)
- 3 cups low-sodium chicken broth (plus a bit more, for 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
- For serving: Plain yogurt, fresh mint, cilantro or parsley, naan bread, or serve over cooked rice
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