Saturday, February 25, 2012

Indian Inspired Chicken Stew

The hubs and I are in love with different ethnicities when it comes to food. Indian being one of our favorites. We have quite a large number of Indian restaurants around our area and the food is just heaven. A couple nights ago, I had a craving for Indian food. I had pulled out some chicken breasts from the freezer and had quite a large number of veggies to use up so I decided to make a stew. Hope you all enjoy. Sorry about the pics too...I am definitely not a photographer and I have been playing around with a few online photo editors to see which ones I like.

3 chicken breasts, cubed
1 zucchini, sliced
3 carrots, sliced
1/4 red cabbage, chopped
1 pkg crimini mushrooms, sliced
4 scallions, chopped
2 cups green beans, chopped
3 cloves black garlic (you can use regular if you can find black garlic), mashed
1 can garbanzo beans, drained and rinsed
1 can fire roasted tomatoes
4 cups chicken stock
1 tbsp garam masala
1 tbsp vindaloo
1 tbsp sweet curry
1 tbsp balti
1 tbsp tandoori
3 dried chili peppers
2 tsp salt
1 small container greek yogurt (plain)

In a Dutch oven, brown your chicken in 3 tbsp oil, I actually used coconut oil, which is actually solid, kind of like crisco, but melted quite quickly. Remove from heat. You will be adding it back in to finish cooking once you have everything put together and bring to a simmer. Prepare your vegetables and begin layering them in the pot to saute. The onions, garlic, carrots, cabbage, beans, mushrooms and anything else you decide to use up in the way of veggies. After you have let them simmer for about 7 - 10 minutes, deglaze the bottom of the pan with your chicken stock.

Add the garbanzo beans and the tomatoes and all of the spices and bring to a boil, then lower to a simmer. Let cook for about 15 - 20 minutes. At about the half way mark, add the chicken back in to cook all the way through. When you get ready to serve, pull the stew off the flame and let cool briefly, then stir in the greek yogurt. Serve over rice.

No comments: