Hearty Indian Stew
A delicious and hearty Indian Stew full of Potatoes and Carrots
Equipment
- Enamel Cast Iron Dutch Oven
Ingredients
- 4 Chicken Thighs bone in-skin on
- 1 Small Onion diced
- 3 cloves garlic diced
- 2 Tbsp Tomato Paste
- 2 tsp Garam Masala
- 2 tsp cumin
- 2 tsp curry powder
- 2 tsp coriander
- 1 tsp salt
- 3 cups Stock
- 1 cup tomato sauce
- 12- 16 oz fingerling potatoes
- 1 cup baby Carrots
Instructions
- Heat canola oil in dutch oven over med high heat. Add chicken skin side down and allow to cook for 8-10 minutes without turning
- Remove chicken from pan and add diced garlic and onions, sauté until translucent
- Add tomato paste, spices, and salt. Stir and cook for 3-4 minutes.
- Add tomato sauce, stock and carrots. Return chicken to pan.
- Cook covered for 1 hour over medium high heat
- Remove chicken from gravy and allow to cool before removing chicken from bone and skin.
- Return pulled chicken to pan along with potatoes
- Cook covered over medium heat for 1.5 hours or until potatoes are fork tender
- Serve over cooked white rice