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
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