One Pot Spicy Chicken Stew
Fall off the bone chicken and cooked tender vegetables makes this a perfect satisfying meal. The spices are mild and perfectly complements the other ingredients without overpowering it. It takes 90 minutes to make on stove top , but most of it is unattended cook time . You could use your pressure cooker or slow cooker to make it as well.
Ingredients
- 2 Lbs Chicken Thighs About 1 kg
- 1 Onions
- 1 Tbsp Garlic Minced
- 1 Tbsp Ginger Minced
- 1 Tsp Cumin Powder
- 1/2 Tsp Turmeric Powder
- 1 Tsp Paprika
- 1 Tsp Garam Masala
- 3 -4 Tomatoes Medium
- 1 Handful French Beans
- 4 Carrots Medium
- 1 - 2 Potatoes Medium Sized. Russet, Yukon Gold
- 2 Tbsp Oil
- 1 Tsp Salt To Taste
- Pepper To Taste
- 1/2 C Coconut Cream/ Cream Optional
Instructions
- Chop the onions. Slice the tomatoes in half and squeeze the seeds and pulp out. Peel and chop the vegetables into large pieces.Place in a blender jar and puree. Set aside.
- Heat oil in a large heavy bottomed pan. When it is hot add the chopped onions , ginger and garlic along with a pinch of salt. Let the onions cook for a minute.Add cumin, turmeric, garam masala, paprika and a pinch of pepper powder. Stir well and add the chicken. Pour the pureed tomatoes over the chicken. Let it cook for a minute and add enough water to cover the chicken (4 to 5 Cups). Stir in the chopped vegetables.
Cover with the lid and bring to boil over medium beat . - Turn the heat to low and let the stew simmer for an hour to hour and half.
- After about an hour remove the chicken from stew and shred the meat off the bone. Return the meat to the stew. Taste and adjust salt and pepper . Simmer for 10 more minutes. Stir in the cream (if using).
- Serve warm .