Potato and Chicken Stew
Finally! Finally I am sitting with my laptop, logged into my blog and writing a post. You have no idea how I have missed this! How much I have missed typing on my almost dying keyboard; how much I have missed talking to you all; how much I have missed cleaning the zillion spams I got over last 2 months. Trust me I have really missed being away. I Have Missed You All So Much! And I Cannot Tell How Happy I Am To Be Back!
As many of you know (or may be not), our family moved to northern California this summer. Well this summer has left me exhausted, excited, sad, happy, lost and any other possible emotion all at one. Moves are never easy but with 2 kids who REALLY HATE MOVING AWAY FROM THEIR FRIENDS it has been a little more challenging. Slowly but thank god we are settling down.
Well one thing that has been pretty constant at my end among all this madness is the home-cooked food. I think it has helped me to calm down a little. So I thought Why not I share today after A VERY LONG PAUSE one of my favorite to go dish that has comforted me every time I have made it.
Potato and Chicken Stew; a simple and hearty dish that scream comfort in every bite. This recipe is very dear to me, this is one of the few special recipes that my mom makes. My mom is not a very enthusiastic cook but she is a food lover and I must say the few dishes that she has mastered puts her in the league of a seasoned and amazing cook. And this is one of her simple yet yummy creation.
This stew is filled with aromatic eastern flavors; turmeric, fragrant spices, delicately balance of flavors and spices here creates a wonderfully delicious drama. And to top it all this is one easy dish to make. A little bit of frying, a little bit of simmering, some stirring, some garnishing and you will have a delicious stew in no time.
So my dear friends, take out your pots and pans and let some stew bubble while you get ready to welcome the winters with big smile and a house filled with warmth. Enjoy!
Also A Very Happy 8th Birthday To My Baby Aayan!
You keep me going everyday!
Heart Potato and Chicken Stew
- 3 - 3½ tablespoons oil (Vegetable or any neutral cooking oil)
- 1 medium size onion, thinly sliced
- 1 ½ - 1 ¾ lb. chicken, skinned (preferably bone in, you can use dark/white meat as per your preference)
- 1 ½ Tablespoons of ginger-garlic paste (use equal amount of ginger and garlic cloves and make a smooth paste, or mince very finely)
- 4 medium size potatoes, cut into quarters
- Whole Spices-
- • 2inch piece of cinnamon stick
- • 6 whole cloves
- • 6-8 whole black pepper
- • 2 bay leaves
- • 1 black cardamom
- • 4 green cardamom
- Ground Spices-
- • ¾ teaspoon turmeric powder
- • 2 teaspoons coriander powder
- • ¼ teaspoon cumin powder
- • ¾ teaspoons red chili powder (more/less as per your liking)
- 2 medium size tomatoes, pureed
- Salt to taste
- Fresh cilantro leaves to garnish
- Heat the oil in a large non-stick pan, add the sliced onions and cook till onions starts to get golden brown. About 5-8 minutes.
- Add the chicken pieces and cook for another 4-5 minutes till the chicken starts to change color and get little brown. Now add the ginger garlic paste along with potatoes and ¼ cup of water. Keep cooking while gently stirring couple of time till the water starts to dry out and you can see the oil separating in the pot.
- Quickly add all the whole spices and the ground spices in the pan, stir to mix everything together and cook for a minute or two. Keep the heat on medium and make sure the chicken and the spice blend doesn’t start to stick to the bottom of the pan.
- Finally add the pureed tomatoes along with ¾ cup of water, lower the heat to a simmer and cover the pan lightly leaving little space for the steam to vent. Let it simmer for 10-15 minutes until the chicken and potatoes are well done and almost all the liquid has evaporated and the oil has started to separate at the bottom of the pan leaving a rich gravy sticking to the chicken and potato pieces. If you feel the liquid has dried out too soon you can always add little more liquid to make sure the chicken and potatoes are well done. Make sure to keep stirring every now and then
- Once done cooking, remove the pan from the heat, tightly cover the pan with lid and let it sit for 10 minutes before serving. Garnish with cilantro and lime wedges, serve!
You can adjust the amout of heat as per your taste.
Also if you like little thin gravy, you can add little extra water to get desired consistency.