Indian Paleo Stew With Chicken Recipes

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INDIAN PALEO STEW WITH CHICKEN



Indian Paleo Stew with Chicken image

This hearty stew is the ideal dish for a lazy weekend dinner. Once it starts cooking, you can just let it simmer all afternoon. Chicken is browned and then slowly simmered in a tomato sauce flavored by Indian spices. We served it for dinner alongside the Paleo version of naan and cauliflower rice.

Provided by Jess

Yield 1

Number Of Ingredients 15

3 tbsp extra virgin olive oil, divided
3 boneless skinless chicken breasts
Salt and freshly ground pepper
1 medium yellow onion, chopped
4 cloves garlic, chopped
1 tbsp ginger, finely grated
1 tbsp garam masala
2 tsp cumin
1 tsp ground coriander
1/2 tsp cayenne
3 cups chicken broth
3/4 cup tomato puree
1/2 cup coconut cream
2-3 small sweet potatoes, peeled and chopped
Fresh parsley, for garnish

Steps:

  • Heat two tablespoons of olive oil in a Dutch oven over medium heat. Generously season the chicken with salt and pepper and place into the pan. Brown on each side for 4-5 minutes. Remove to a plate and set aside.In the same pan, heat the remaining tablespoon of oil and add the onion, garlic, and ginger. Sauté for 6-8 minutes until soft. Add a tablespoon of the tomato puree, along with the garam masala, cumin, coriander, and cayenne. Stir to combine, cooking for an additional 3-4 minutes.Add the chicken, chicken broth, and remaining tomato puree to the pot. Bring to a boil, then reduce the heat and simmer for 1 1/2 hours. Season with salt and pepper to taste. Remove the chicken to a plate and cut or pull into shredded pieces. Return to the pot and add the sweet potatoes. Continue to simmer for another 35-45 minutes, until the sauce is thick and the potatoes are tender, stirring occasionally. During the last five minutes, stir in the coconut milk. Serve warm.

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