I’m on a pretty good streak of making a bunch of meals on weekends so that we have quick and easy meals on weeknights. Last weekend, I came across this recipe for Indian Spiced Chicken with Tomato and Cream and knew it would reheat nicely. It takes some time to make, so it’s best for cooking on a weekend. But it’s a one pot meal!
This adapted version is awesome over cooked rice. If you like a thicker sauce, you may want to add some water mixed with cornstarch at the end to thicken.
Ingredients:
- 3 tablespoons butter
- 8 drumsticks
- salt and pepper
- 1 medium onion, chopped
- 4 garlic cloves, grated
- 2 tablespoons grated peeled ginger
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 2 teaspoons ground turmeric
- 3/4 teaspoon ground cayenne pepper
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 8 cups low-sodium chicken broth
- 1 (14 oz) can tomato puree
- 3/4 cup heavy cream
- 1 pound Yukon Gold potatoes, thinly sliced
- Plain Greek yogurt, for serving
- Fresh mint, chopped, for serving
- Naan, for serving (omit for gluten free)
- Cooked rice, for serving
Add the butter to a large Dutch oven over medium heat. Season the chicken with salt and pepper. Add 4 drumsticks to the pot, browning on all sides, about 8 to 10 minutes. Transfer to a plate and repeat with the remaining drumsticks.
Add the onion, garlic, and ginger to the pot and cook, stirring occasionally, for 8 to 10 minutes. (Note: you can finely mince the garlic, but if you have a garlic press, use that)
While waiting for the mixture to cook, combine the cumin, turmeric, cayenne pepper, cardamom, coriander and allspice in a small bowl.
After 8 to 10 minutes, add in the tomato paste and spice mixture to the Dutch oven and cook, stirring often, for 4 minutes.
Add in the reserved chicken, chicken broth, tomato puree, and cream. Season with salt and pepper and bring to a boil.
Once boiling, reduce the heat and simmer, partially covered, for 2 hours. Toward the end of the two hours, slice your potatoes. After 2 hours, add the potatoes to the pot, and cook, partially covered, for another 45 minutes.
Season with salt and pepper to taste, if needed. Spoon over rice and serve topped with yogurt and mint, with naan for dipping.
This keeps well in the fridge for about 4 days. Just reheat in a pot and serve over rice.
Ingredients
- 3 tablespoons butter
- 8 drumsticks
- salt and pepper
- 1 medium onion, chopped
- 4 garlic cloves, grated
- 2 tablespoons grated peeled ginger
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 2 teaspoons ground turmeric
- 3/4 teaspoon ground cayenne pepper
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 8 cups low-sodium chicken broth
- 1 (14 oz) can tomato puree
- 3/4 cup heavy cream
- 1 pound Yukon Gold potatoes, thinly sliced
- Plain Greek yogurt, for serving
- Fresh mint, chopped, for serving
- Naan, for serving (omit for gluten free)
- Cooked rice, for serving
Instructions
- Add the butter to a large Dutch oven over medium heat. Season the chicken with salt and pepper. Add 4 drumsticks to the pot, browning on all sides, about 8 to 10 minutes. Transfer to a plate and repeat with the remaining drumsticks.
- Add the onion, garlic, and ginger to the pot and cook, stirring occasionally, for 8 to 10 minutes. While waiting for the mixture to cook, combine the cumin, turmeric, cayenne pepper, cardamom, coriander and allspice in a small bowl.
- After 8 to 10 minutes, add in the tomato paste and spice mixture to the Dutch oven and cook, stirring often, for 4 minutes.
- Add in the reserved chicken, chicken broth, tomato puree, and cream. Season with salt and pepper and bring to a boil.
- Once boiling, reduce the heat and simmer, partially covered, for 2 hours. Toward the end of the two hours, slice your potatoes. After 2 hours, add the potatoes to the pot, and cook, partially covered, for another 45 minutes.
- Season with salt and pepper to taste, if needed. Spoon over rice and serve topped with yogurt and mint, with naan for dipping.
