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Indian Potato Chicken Stew

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Potato Type: Yellow
Prep Method: BakedBoiledPan Fried

Dish

Main Dish

Prep Time

10 Mins

Cook Time

45 Mins

Serving

Serves 2-4

Ingredients

  • 2 - 3 Yellow Potatoes, peeled and cubed into 1 inch pieces
  • Olive Oil
  • 2 cloves Garlic, minced
  • 1-inch piece Ginger, peeled and grated (or 1 tsp ground Ginger)
  • 2 Tablespoons Mustard Seeds
  • 1 teaspoon ground Tumeric
  • 2 teaspoons Chicken or Vegetable Bouillon paste, or 2 bouillon cubes
  • 2 large Chicken Breast, cut into 1 inch pieces
  • 1/2 bunch of fresh Coriander (about 1 cup), roughly chopped and divided
  • 2 large Tomatoes, diced
  • 1 Zucchini, diced
  • 1 Bell Pepper (green or red), diced
  • 1 large Yellow Onion, diced
  • 1 cup water
  • 1 - 2 Chilies, finely diced (optional)
  • Zest and juice of 1 Lime
+

Indian Raita

  • 1/2 cup Plain Yogurt
  • 1/4 cup grated Cucumber
  • Pinch of Salt

Preparation

Potato Chicken Stew:

  1. Preheat oven to 375°F.
  2. In a saucepan, add the cut Potatoes, cover with cold water and bring to a boil. Turn the heat down to medium high and cook for about 8 minutes or until Potatoes or just able to pierce with a knife (do not overcook). Drain and allow the Potatoes to steam dry.
  3. In an oven proof skillet, add the Olive Oil and heat on medium high on the stove top. Add the minced Garlic, grated Ginger, Mustard Seeds, Tumeric and Chicken Bouillon, saute them for about 2 minutes until fragrant.
  4. Add the Chicken to the skillet and continue to cook until starting to color on all sides, about 10 – 12 minutes.
  5. Now add in the cooked Potatoes, 1/2 of the chopped Cilantro, Tomatoes, Zucchini, Peppers, Onion Chilies (optional), and Water stirring to mix in well.
  6. Transfer the oven proof skillet (you can also transfer to a casserole dish if needed) to the oven, and cook in the preheated 375°F oven for 30 – 45 minutes.
  7. Remove from oven and stir in the Lime Zest and Juice, mixing well. Top with the remaining chopped Coriander.

Indian Raita:

  1. Mix the Yogurt, grated Cucumber and a pinch of Salt together. Keep covered and refrigerated until ready to serve.

Notes

  • You can substitute the fresh tomatoes for a 15 oz can of diced tomatoes if preferred.
  • Serve this Potato Chicken Stew over Jasmine or Basmati Rice if desired. It’s also gorgeous served with Naan and the Indian Raita, the cucumber yogurt sauce.
  • Have more guest? Simply double the recipe, and use your largest casserole pan. Increase the baking time to about an hour, checking for doneness and serve!

2 Reviews

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Debbie Orcutt

I keep reading the recipe and don’t see the chicken listed. How much and what part of the chicken is used....Read Full Review

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Debbie Orcutt

I keep reading the recipe and don’t see the chicken listed. How much and what part of the chicken is used. The recipe sounds delicious and I really want to make this. I am rating this recipe on what it sounds like.

Potatoes USA

Debbie, For this recipe, use 2 large Chicken Breast, cut into 1 inch pieces.

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Potatoes USA

Debbie, For this recipe, use 2 large Chicken Breast, cut into 1 inch pieces.

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