Amazing Braised Indian-spiced Chicken with Peas, Tomatoes & Potatoes
|Some of the fixins|
Other chicken classics, not to be missed:
The Mansion’s Tortilla Soup – the real thing! http://cookingwithlarue.blogspot.com/2012/06/mansions-tortilla-soup.html
And from another country: Thai Chicken with an Amazing Hot-Sour-Salty-Sweet Sauce
- 3 Tb Ghee (clarified butter) or vegetable oil
- 6 full chicken legs (drumsticks & thighs), about 3 lbs.
- Kosher salt and freshly ground black pepper
- 1 medium onion, finely chopped
- 4 garlic cloves, finely grated
- 2 Tb, finely grated, peeled ginger
- 2 Tb tomato paste
- 2 tsp garam masala
- 2 tsp ground cumin
- 2 tsp ground turmeric
- 1½ tsp ground coriander
- ¾ tsp cayenne pepper, or to taste preferences
- ¾ tsp ground cardamom
- 6 C low-sodium chicken broth
- ¾ C canned tomato puree
- ½ C heavy cream
- 1 lb small Yukon Gold potatoes, sliced ¼” thick
- 4-6 oz frozen peas, thawed and drained
- Plain Yogurt, torn fresh mint, cilantro or parsley and Naan, flatbread or cooked rice for serving
Heat ghee in a large Dutch oven over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown 8-10 minutes. Do not turn in order to get the deep browning. Transfer to a plate.
Add onion, garlic and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, 8-10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until the tomato paste is beginning to darken, about 4 minutes.
Add chicken, broth, tomato puree and cream to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally until chicken is almost falling off the bone and liquid is slightly thickened, 1½ - 2 hours.
Add potatoes to pot and cook, partially covered, until potatoes are fork tender, chicken is falling off the bone, and liquid is thick enough to coat a spoon, 30-45 minutes. Remove skin and bones from chicken and return meat to pot. Add peas to heat thru and season stew with salt and pepper.
|Shredding the chicken|
Divide stew among serving bowls. Serve stew with a big dollop of plain yogurt, some naan bread and a generous sprinkling of fresh mint, cilantro or parsley. Alternatively, this would be spectacular spooned over warm basmati rice. You can make this dish ahead and refrigerate for up to 3 days. Perfect for entertaining. Simply re-heat in your Dutch oven, thinning with additional chicken broth if needed.