Indian Spiced Stew with Chicken and Sweet Potato
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients – Serves 4
3 bone-in chicken thighs
1 small onion, finely chopped
4 garlic cloves, chopped
1 tbsp pureed ginger
2 tbsp tomato paste (used around 1 3/4 since we ran out)
2 tsp turmeric
2 tsp garam masala
2 tsp cumin
1 1/2 tsp ground coriander
1 Thai chile, seeded and diced
3 cups chicken broth (make sure it is soy-free)
3/4-1 cup tomato puree
1/2 cup coconut milk
1 large sweet potato, cut into chunks
How to Make:
Remove all fat/skin from your chicken.
Heat pot over high heat and sear your chicken until golden brown on both sides. Transfer to plate and season with salt.
In the small pot, add onion, garlic, ginger and cook till onion till soft and brown (around 5-10 minutes). Since I don’t use any oil, keep an eye on it carefully. Add hot water, a little at a time, if you need to deglaze or if it starts to stick/burn. Turns he heat lower to allow it caramelize and cook.
Add tomato paste, garam masala, turmeric, coriander, red pepper powder, cumin. Stir and cook until tomato paste is brown (around 4 minutes).
Put the chicken back in with broth, tomato puree, coconut milk. Season with salt and pepper. Bring to boil. Reduce and simmer for 1 hour (or until chicken is falling off the bone).
Take out the chicken, shred/cut into bite-sized pieces. Its best if it looks irregular because it looks very rustic!
Slightly adapted from a recipe from sprinkleofvanillasugar.wordpress.