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.
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Indian Spiced Chicken Stew
- 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
- 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
Mix the spices all together.
In a big pot or Dutch oven, turn heat to medium-high.
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.
Add the olive oil, mix well.
To the heated and oiled spices, add the onions, garlic, and bell peppers. Sauté for 2 minutes.
Add the chicken and cook for another 2 minutes.
Add the sweet potato and cook for an additional minute.
Add half of the prepared cilantro, lime juice, and the can of tomatoes with the juice.
Begin to degalze the pan.
Add the mushrooms, mix well.
Add the chicken broth and completely deglaze the pan.
Bring to a boil and allow it to reduce a little. About 10 minutes. Taste for seasoning.
Remove 11/2-2 cups of the broth to a bowl.
Slowly whisk the cornstarch into the hot broth, a tiny bit at a time.
The more cornstarch, the thicker the sauce will be.
The broth will be cloudy.
Add the chickpeas to the pot and stir.
Add the cornstarch/broth mixture back to the pot and mix well.
Reduce the heat to medium low and allow to return to a simmer.
Cook for about 10 minutes.
Reduce the heat to low until ready to serve.
Serve each bowl with the remaining chopped fresh cilantro.
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.