INDIAN-SPICED CHICKEN WITH TOMATO AND COCONUT MILK

By janicecraig

This fragrant sauce calls for a mix of dried spices. If the ones you've got in the pantry smell musty or you can't remember when you bought them, restock.

Ingredients

• 3 tablespoons coconut oil
• 3 pounds chicken thighs
• Kosher salt
• freshly ground pepper
• 1 medium onion, finely chopped
• 4 garlic cloves, finely grated
• 2 heaping tablespoons finely grated peeled ginger
• 2 heaping tablespoons tomato paste
• 2 heaping teaspoons garam masala
• 2 heaping teaspoons ground cumin
• 2 heaping teaspoons ground turmeric
• 1 1/2 heaping teaspoons ground coriander
• 3/4 heaping teaspoon cayenne pepper
• 3/4 heaping teaspoon ground cardamom
• 4 - 6 cups low-sodium chicken broth
• 3/4 cup canned tomato purée
• 1/2 cup unsweetened coconut milk (1 can)
• 1 pound small Yukon Gold potatoes, sliced 1/4" thick
• Plain yogurt, torn fresh mint, and naan, flatbread, or cooked rice (for serving)

Details

Adapted from epicurious.com

Preparation

Step 1

Heat oil 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 (do not turn), 8–10 minutes. 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 tomato paste is beginning to darken, about 4 minutes.
Add chicken, broth, tomato purée, 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, 1 1/2–2 hours. (At this point, you can refrigerate and skim the fat off the next day, if you wish.)
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, if desired, and return meat to pot; season stew with salt and pepper.
Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice.
DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.