Now, once you scroll down and you see the huge list of ingredients, don’t freak out, this dish took less than an hour. I often judge recipes by the list of ingredients, but I promise, this one is fast and well worth it. The flavor is well worth the prep time.I think my favorite local Indian restaurant would be proud of this dish.
You will add all the seasonings and spices to a small bowl and mix them up. There will be a bit left over, I couldn’t measure any smaller than a pinch. But throw it in a baggie and put it with your spices, you will use it again.
(This post contains Amazon affiliate links, which means that if you click on one of the product links below and make a purchase using the link, I’ll receive a penny or two, which helps maintain this site. I promise to make links relevant to the content you are reading.)
Ingredients
Spices
- Pinch of Indian Chili Powder (not regular, Mexican, or New Mexican)
- Pinch of turmeric
- Pinch of garam masala
- 1/4 tsp cumin
- 1/4 tsp cardamon
- 1/4 tsp coriander
- 1/4 tsp salt
- 1/4 tsp black pepper
Stew:
- 2 large chicken breast; rinsed and cubed
- 1/2 tsp cumin
- 1/4 tsp salt
- 2 tbsp olive oil
- 3 garlic cloves; grated/minced
- 1 onion; chopped
- 1 green bell pepper; chopped
- 1 sweet potato; peeled and chopped
- 4 oz mushrooms; sliced
- 1 can diced tomatoes
- 1 can chickpeas (garbanzo beans); drained and rinsed
- 32 oz of low-sodium chicken broth
- Juice of one lime
- 1/4 cup fresh chopped cilantro; divided
- 1-2 tbsp cornstarch
Instructions
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Mix the spices all together.
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In a big pot or Dutch oven, turn heat to medium-high.
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Add 1 teaspoon of the mixed spices plus the additional salt and cumin listed under stew ingredients. Stir them around constantly to allow them to "bloom" or become aromatic.
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Add the olive oil, mix well.
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To the heated and oiled spices, add the onions, garlic, and bell peppers. Sauté for 2 minutes.
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Add the chicken and cook for another 2 minutes.
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Add the sweet potato and cook for an additional minute.
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Add half of the prepared cilantro, lime juice, and the can of tomatoes with the juice.
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Begin to degalze the pan.
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Add the mushrooms, mix well.
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Add the chicken broth and completely deglaze the pan.
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Bring to a boil and allow it to reduce a little. About 10 minutes. Taste for seasoning.
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Remove 11/2-2 cups of the broth to a bowl.
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Slowly whisk the cornstarch into the hot broth, a tiny bit at a time.
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The more cornstarch, the thicker the sauce will be.
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The broth will be cloudy.
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Add the chickpeas to the pot and stir.
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Add the cornstarch/broth mixture back to the pot and mix well.
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Reduce the heat to medium low and allow to return to a simmer.
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Cook for about 10 minutes.
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Reduce the heat to low until ready to serve.
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Serve each bowl with the remaining chopped fresh cilantro.
Recipe Notes
Slow Cooker:
Add all the ingredients to the slow cooker except the broth.
Whisk the spices into the broth until it is fully incorporated.
Pour the broth into the slow cooker, cover and cook on low for 6 hours or high for 3.
When done, remove some broth and thicken with cornstarch according to the regular directions.
14 Comments
Sue
March 7, 2014 at 6:23 pmI had this. It was terrific. Gluten free. A little heat. Plenty of veggies. Full of savory flavor.
Michelle
August 19, 2014 at 1:36 pmThanks Sue.
Lizzy
August 18, 2014 at 11:06 amThis looks awesome!! I’m on an Indian food kick right now after seeing the 100 foot journey so I will def. try this! Thanks for sharing!
Michelle
August 19, 2014 at 1:37 pmThanks Lizzy. I love Indian food. I have a great place in town I frequent, but sometimes, I want the flavors at home. I am currently reading the book and seeing the movie on Saturday. I’m excited. Did you love it?
Sandi
August 18, 2014 at 11:34 amThis looks delicious. Where did you find that perfect dish that says chicken stew? It makes that photo perfect!
Michelle
August 19, 2014 at 1:38 pmThanks Sandi…Pic Monkey facilitated the text on the pot. 😉 I just thought it was a creative placement for the recipe title.
janelle
August 18, 2014 at 11:52 amI am a huge fan of Indian spices, so I bet the smells coming from your house were amazing!
Michelle
August 19, 2014 at 1:39 pmThey were amazing…and lingering! 🙂
The Food Hunter
August 18, 2014 at 3:18 pmlove the flavors in this
Michelle
August 19, 2014 at 1:40 pmThanks FH. It was very tasty.
Debra
August 18, 2014 at 4:17 pmYou know me….anything in a bowl, and this stew looks fabulous!
Michelle
August 19, 2014 at 1:41 pmI’m with ya, in a bowl, and hearty, I am sold. Thanks!
healingtomato
August 18, 2014 at 7:38 pmYou make incredible Indian Dishes. You must have some Indian heritage in you. Great recipe.
Michelle
August 19, 2014 at 1:48 pmThank you HT. But no, no Indian heritage. Just love the flavors.