Dinner In the Kitchen

Garam Masala Chicken Stew

Garam Masala is a beautiful blend of spices and lends a rich flavor to this warm and hearty Chicken Stew.

Garam Masala Chicken Stew

To begin, cut three boneless, skinless chicken breasts into 6 pieces each.

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Heat a tablespoon of coconut oil in a large skillet over medium high heat. Working in batches, cook the chicken until golden on both sides. Do not crowd the chicken, as you do not want to poach it. When you have a golden color like this, set them aside in a dish and work on the next batch. Do this to all of the chicken.

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Clean and cut 4 medium red potatoes into in inch pieces. Place them in the bottom of your slow cooker.

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Thinly slice a medium onion and spread the slices all over the top of the potatoes. Place the chicken on top of it all.

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In a bowl, combine 8 ounces of tomato sauce, 2 cups of chicken broth, 1 1/2 teaspoon of grated fresh ginger and 2 cloves of minced garlic.

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Stir these all together and pour into the slow cooker. Cover and cook on low for 5 1/2 hours.

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After the cooking time, add in 1/2 cup of plain Greek yogurt, 1 cup of frozen peas and 2 teaspoons of garam masala. Stir these in and turn your slow cooker up to high. Cook for 30 minutes, covered. While the stew is finishing up, cook some couscous or rice to serve with the stew if you like. I prefer golden couscous, but you can use what you like. I estimate 2/3 cup per person.

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Enjoy!

Garam Masala Chicken Stew from Hip Homeschool Moms

Garam Masala Chicken Stew
 
Prep time
Cook time
Total time
 
Garam Masala is a beautiful blend of spices and lends a rich flavor to this warm and hearty Chicken Stew.
Author:
Serves: 6-7 servings
Ingredients
  • 3 boneless, skinless chicken breasts
  • 1 Tb coconut oil (or other cooking oil)
  • 4 medium red potatoes
  • 1 medium onion
  • 2 c chicken broth
  • 1 c tomato sauce
  • 1½ tsp grated fresh ginger
  • 2 cloves garlic, minced
  • 1 c frozen peas
  • 2 tsp garam masala
  • ½ c plain Greek yogurt
  • cooked couscous or rice for serving (optional)
Instructions
  1. To begin, cut the chicken breasts into 6 pieces each.
  2. Heat the tablespoon of coconut oil in a large skillet over medium high heat. Working in batches, cook the chicken until golden on both sides. Do not crowd the chicken, as you do not want to poach it. When you have a golden color, set them aside in a dish and work on the next batch. Do this to all of the chicken.
  3. Clean and cut the red potatoes into in inch pieces. Place them in the bottom of your slow cooker.
  4. Thinly slice the onion and spread the slices all over the top of the potatoes. Place the chicken on top of it all.
  5. In a bowl, combine the tomato sauce, chicken broth, ginger and garlic. Stir these all together and pour into the slow cooker.
  6. Cover and cook on low for 5½ hours.
  7. After the cooking time, add in the yogurt, frozen peas and garam masala. Stir these in and turn your slow cooker up to high. Cook for 30 minutes, covered.
  8. While the stew is finishing up, cook some couscous or rice to serve with the stew if you like. I prefer golden couscous, but you can use what you like. I estimate ⅔ cup per person.
  9. Enjoy!
 

About the author

Constance

Constance Smith is a homeschool veteran, having eclectically homeschooled three kiddos through graduation. After spending 25 years living an army life, she and her husband are planting roots in northern Alabama where she is starting a farm and enjoying country life. Constance has been blogging for over a decade and has had her content published in several local and national publications. You can find hundreds more recipes, photography, videos of her life and more at her website, Cosmopolitan Cornbread.

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