Indian Spiced Chicken + Tomato and Coconut Milk

Serves 4 | Prep Time: 15 minutes | Cook Time: 45 minutes

Full of flavor and so comforting. Ensure that your spices are fresh and ready to go before you start. This dish makes great leftovers for the next day.

Ingredients

3 tablespoons ghee (clarified butter) or coconut oil
2 pounds boneless/skinless chicken thighs, cut into 1-inch pieces
1 white onion, diced
4 cloves garlic, micro planned
2 tablespoons ginger, micro planned
2 tablespoons tomato paste
2 teaspoons ground garam masala
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 teaspoons ground coriander
3/4 teaspoons cayenne pepper
3/4 teaspoons ground cardamom
8 cups (2 liters) chicken stock
1-14 ounce can crushed tomato
1 pound sweet potatoes, large diced
1 cup coconut milk
To serve: Greek yogurt, torn mint, naan, or cooked rice for serving

Substitutions:

Chicken – pork, or garbanzo beans (about 2 cans) Sweet potatoes – yukon potatoes
Coconut milk – organic heavy cream

Chef Tips

I used chicken legs (6 legs) with the bone for even more flavor. But this will add another 20-25 minutes of cooking time. Stew can be made up to three days ahead.

Preparation

Step 1

Heat a large Dutch oven or other heavy bottom pot over medium heat. Season chicken with salt and freshly ground black pepper. Working in batches, brown chicken in the ghee. Repeat with the remaining chicken, about 8 minutes. Transfer to a bowl

Step 2
Add onion, garlic and ginger and cook, stirring occasionally, until onions are soft and lightly golden brown. Add in tomato paste, spices and cook until tomato paste begins to darken, about 3 minutes.

Step 3

Add chicken, stock, crushed tomato, sweet potatoes, and coconut milk and bring to a simmer, partially covered, until potatoes are under and chicken is cooked through. About 25 minutes.

Step 4

Divide stew among bowls and top with yogurt and mint. Serve with naan or rice.