Tandoori Chicken Stew
From gourmetana 10 years ago
- 2h + 1h to make
- Serves 4
The other day I was going through my huge spice cabinet and I found a bag of tandoori spice I completely forgot I had. Thought of making tandoori chicken roast but the rainy cold weather made me come up with a stew. Read more It came out waming, spicy, fragrant and very comforting. I served it with homemade mango chutney. The sweet and sour constrast of the chutney against the earthyness of the stew makes it for me. See less
Ingredients
For the marinade
- 1 pound chicken breasts, cleaned and cubbed shopping list
- 2 tbsp coconut milk shopping list
- 1 inch fresh ginger, grated shopping list
- 2 cloves garlic, grated shopping list
- pinch of salt shopping list
- 2 tbsp tandoori spice shopping list
For the stew
- 1 tbsp peanut oil shopping list
- 1 large onion, finelly sliced shopping list
- 1/2 tsp ground cumin shopping list
- 1/2 tsp ground black pepper shopping list
- 1/2 tsp ground coriander shopping list
- 1 can coconut milk shopping list
- 6 medium potatoes, peeled and cubed shopping list
How to make it
For the marinade
- Inside a zip lock bag put the chicken and all the remaining ingredients on the marinade list. Open the can of coconut milk and use 2 tbsp for the marinade. Save the rest for the stew. Lock the bag and with your hands massage the chicken so the ingredients mix. Marinade the chicken for at least 2 hours in the fridge.
For the stew
- Sear the chicken in a large pan in a tablespoon of peanut oil. Add the spices, onion and stir.
- Pour the coconut milk, 1 cup and a half of water and let it simmer for 10 minutes.
- Add the potatoes and cook until they are tender. Add water if needed along the cooking (this depends on how starchy your potatoes are).
- Taste and add salt if needed.
- This recipe freezes very well.
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