Sunday, February 16, 2014

Indian Chicken and Vegetable Stew

Rem and I discovered the original recipe for this stew when we started experimenting with Indian recipes at home a few years ago.  Indian is one of our favorite cuisines and we love to try new Indian recipes!  If you're not the adventurous type or think you don't like Indian cuisine, this stew might be a good stepping stone for you because the flavors are sweet and warming but not too overpowering.  

The original recipe is a vegetarian stew, but we like meat in all of our meals, so we added chicken to the mix.  We also subbed chicken stock for some of the water, replaced the red potatoes with sweet potatoes, and added peas.  I can imagine many other meat/vegetable substitutions would be great as well! Just keep that onion, garlic, and spice mixture! 

This is a great recipe to make for a big group OR if you want to have a lot of leftovers because it makes a LOT.  We never have enough leftover to freeze, but it would freeze well!  

Indian Chicken and Vegetable Stew

(Makes 10-12 generous servings)
Adapted from Eating Well

2 lbs. chicken thighs, baked with cumin, coriander, garlic powder, salt, pepper

2-3 T extra virgin olive oil
3 large onions, chopped
6 cloves garlic, minced

2 tsp cumin seeds
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground cinnamon
1/2 tsp cardamom
1/4 tsp cayenne pepper
10 good grinds black pepper

2 c unsalted chicken stock (I used Kitchen Basics brand)
2 large sweet potatoes, scrubbed and chopped into bite-sized pieces
3 cups baby carrots, chopped into bite-sized pieces
2 cups frozen peas
2 15 oz. can garbanzo beans, drained and rinsed
2 15 oz. cans fire roasted diced tomatoes

3/4 c fresh cilantro, chopped

whole milk, plain Greek yogurt for topping

The day before (or earlier in the day): bake chicken thighs then cut into bite-sized pieces.  Save for later use in the soup.  (You could also just use any kind of leftover chicken).  

To prep: Cut the onions (place in dutch oven), cut the sweet potatoes (leave on cutting board), and mix together the spices in a small bowl.  

Saute onions in large dutch oven or stockpot over medium high heat.  Cook until the onions begin to brown just a little.  Add garlic and saute 1-2 minutes.  Add all of the spices and saute 1 min longer.  

Next add the sweet potatoes, 2 c chicken stock and 2 c water.  Cover the pot and simmer for 15 minutes.

Then add the carrots, frozen peas, garbanzo beans, and tomatoes.  The pot will be very full at this point.  Cover the pot again and turn the heat down to medium-low.  Simmer for 1 hour, stirring occasionally, or until the carrots and sweet potatoes are cooked through.  

When ready to serve, stir in the cilantro.  This is great served with plain Greek yogurt on top too!  

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