Indian Chicken and Potato Stew with Garam Masala Tomato Sauce
Disclosure: I’m so grateful to have received a copy of Megan Keno’s debut cookbook, Cast Iron Gourmet: 77 Amazing Recipes with Less Fuss and Fewer Dishes. I hope you all enjoy this little sneak peak!
In typical New England fashion, we went from Summer to Fall in a matter of 24 hours. One day it was 90 degrees. And then the next day it was a cool, crisp 60 degrees. I proclaimed “I’m freezing!” more than once during that first chilly day. And I even had to resort to pulling on a pair of socks at one point!
Although, I still refuse to turn on the heat in my house. That has to wait.
The abrupt shift in seasons was a bit of a shock to the system. But I’m more than happy to embrace the change. Because with it comes all the cozy, comforting foods that I’ve been missing out on these past several months.
The recipe for this Indian Chicken and Potato Stew with Garam Masala Tomato Sauce is straight from Megan Keno’s debut cookbook, Cast Iron Gourmet: 77 Amazing Recipes with Less Fuss and Fewer Dishes. As soon as I spotted the gorgeous photograph for this stew (page 39, in case you want to be in the know!), I knew instantly it would be the first recipe I’d make from Megan’s cookbook. So I bided my time until the air stream shifted, and then it was GO GO GO! I pulled out my trusty coated cast iron Dutch oven. And within minutes, my house was filled with the most delicious scents of ginger, garlic, cumin and more. I was in heaven.
This hearty, flavorful stew was exactly what I needed this past weekend to warm my bones. And it’s a recipe that you ABSOLUTELY need in your life, too. It’s delicious served exactly how Megan instructs. But it would be fabulous over rice, if you needed to stretch it out further to feed to crowd. And the leftovers are out of this world good. It’s one of those dishes that gets better with time.
Megan and I have been friends for several years now. We first meet on the internet via our blogs (if you’re not following her over at Country Cleaver, go do it now!). But it wasn’t until we moved 3000 miles away from each other (go figure!) that we finally had the chance to meet face-to-face at a blogging retreat. In person, Megan is every bit as genuine, selfless and witty as she is on her blog. There are absolutely zero pretenses about Megan, which is something that I really adore about her. Because really, how many people can you say that about? If I’m being completely honest, I wouldn’t even describe myself in that way…
Simply put, Megan is a gem. And I’m happy to call her my friend.
And I’m SO happy to have her wonderful cookbook adorning the shelves of my kitchen. Her cookbook, Cast Iron Gourmet: 77 Amazing Recipes with Less Fuss and Fewer Dishes, is a natural extension of her blog, Country Cleaver. It’s filled with all the best comfort foods (the women has a chapter in her book called “Artisanal Carbs”!). And it will make you re-think how you use your beloved cast iron. It’s a must-have for any home cook. So go buy it now!
But heck, don’t just take my word for it. Make this fabulous Indian Chicken and Potato Stew with Garam Masala Tomato Sauce and see for yourself what I’m talking about!
Cheers,
Liz
This recipe has been reprinted with permission from Megan Keno
Ingredients
- 3 tablespoons vegetable oil
- 2 lbs boneless, skinless chicken breasts
- Salt
- Black pepper
- 1 small yellow onion, peeled and chopped
- 4 garlic cloves, peeled and minced
- 2 tablespoons finely grated fresh ginger
- 2 tablespoons tomato paste
- 2 tsp. garam masala
- 2 tsp. ground cumin
- 2 tsp. ground turmeric
- 1/4 cup fresh cilantro, finely chopped
- 3-3 1/2 cups low-sodium chicken broth
- 1 (8-ounce) can tomato sauce
- 1/2 cup heavy cream or plain yogurt
- 1 lb tri-colored baby potatoes, cut in half if large
Instructions
- Warm the vegetable oil in a large, heavy bottom pot over medium-high heat. Season the chicken breasts liberally with salt and black pepper. Then place them in the oil to cook until golden brown on all sides, about 8-10 minutes (the chicken will naturally release from the pan once it’s browned). Work in batches if necessary. Once all the chicken is browned, transfer it to a clean plate and set it aside.
- Lower the temperature on your stove to medium-low. Add the onion, garlic and ginger to the same pot you used to brown the chicken and cook, stirring occasionally, until the onion is very soft and golden brown, about 5-7 minutes. Add the tomato paste, garam masala, cumin, turmeric and cilantro and cook, stirring constantly, for 2-3 minutes. Then stir in 3 cups of the chicken broth, the tomato sauce and the heavy cream/yogurt.
- Add the browned chicken breasts back to the pot and adjust the heat to maintain a simmer. Cover the pan, leaving the lid cracked slightly so the stew can vent, and simmer for about 1 hour.
- After an hour, remove the chicken and use two forks to shred it into smaller pieces. Return the shredded chicken to the pot and add in the baby potatoes. Continue to simmer the stew for another 45 minutes, or until the potatoes are fork tender. If the stew is getting too thick, you can add in the remaining chicken broth.
- Serve the hot stew with a dash of red pepper flakes, chopped fresh cilantro and a drizzle of heavy cream, if desired.
- Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.
Honey Roasted Carrots
This post was originally published here on September 22, 2014. I’ve since updated the photographs and text. I hope you give it a try!
Fall has officially arrived. But it sure as heck doesn’t feel that way.
We got hit with a swath of hot, humid air over the weekend. And while I totally took advantage of it (boating, patio beers and beach walks galore!), it did kind of put a damper on my cooking plans.
Fall baking will have to wait until the temperatures cool down enough for me to be able to tolerate turning on my oven for an extended period of time. But these carrots, well, they needed to get cooked. Another day or two and they might have been sentenced to die a slow death in the crisper drawer.
Roasted root vegetables are to Fall as tomato salads are to Summer. They are staples. I make them as often as I can. And I never seem to tire of them.
I can easily consume a whole sheet pan of roasted vegetables in one sitting. Which is an achievement that I’m not ashamed of.
These Honey Roasted Carrots are one of those simple side dishes that I make and serve all the time. I hardly even have to give the recipe a second thought at this point. The short ingredient list (only 5!) and easy preparation method has become second nature. And of course, they taste pretty amazing, too. They hit all the magical notes: earthy, salty, sweet and herby. What more could you ask for? Really?
If the carrots are very large/thick, you can cut them in half lengthwise. But I try to purchase smaller ones, if possible, so I can leave them whole. I think it results in a much prettier presentation (along with leaving a tiny bit of green at the ends for a bit of color contrast!).
What’s your favorite root vegetable to roast up during the cooler months?
Cheers,
Liz
Ingredients
- 1 lb carrots, peeled, washed and greens trimmed
- 1-2 tablespoons fresh thyme leaves
- 1-2 tablespoons extra-virgin olive oil
- 1-2 tablespoons honey
- 1/2 tsp. salt
Instructions
- Pre-heat your oven to 425 degrees.
- Add the carrots and thyme to a large rimmed baking sheet. Drizzle with the olive oil and honey, tossing to coat. Then sprinkle with the salt.
- Transfer the baking sheet to your pre-heated oven and roast the carrots for 20-30 minutes, or until they are tender and browned in some spots, stirring them gently once halfway through. Remove from the oven and set aside. Transfer to a plate and serve immediately.
- Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.
