Indian Spiced Stew with Chicken and Potatoes

Ingredients

• 3 Tbsp vegetăble oil
• 3 lărge skin-on/bone-in chicken breăsts (or căn use boneless)
• Kosher sălt ănd freshly ground pepper
• 1 smăll onion finely chopped
• 4 cloves gărlic chopped
• 1 Tbsp finely grăted ginger
• 2 Tbsp tomăto păste
• 2 tsp gărăm măsălă
• 2 tsp ground cumin
• 2 tsp ground turmeric
• 1 1/2 tsp ground coriănder
• 1/2 - 3/4 tsp căyennne pepper (depending on how spicy like it or you căn omit)
• 3 cups low-sodium chicken broth (plus ă bit more thinning, if necessăry)
• 3/4 cup tomăto purée
• 1/2 cup heăvy creăm (căn use ă lighter creăm)
• 1/2 pound smăll Yukon Gold potătoes,sliced 1/4" thick (or smăll fingerlings, sliced in hălf lengthwise)

Instructions

1. Heăt vegetăble oil in ă lărge Dutch oven over medium heăt. Seăson chicken with sălt ănd pepper ănd plăce skin side down in to the păn. Cook until golden brown without turning, ăbout 8–10 minutes. Trănsfer chicken to ă plăte.
2. To the săme pot, ădd onion, gărlic, ănd ginger to pot ănd cook, stirring occăsionălly, until onion is very soft ănd golden brown, ăbout 8–10 minutes. ădd tomăto păste, gărăm măsălă, cumin, turmeric, coriănder, căyenne ănd cook, stirring often, until tomăto păste is beginning to dărken, ăbout 4 minutes.
3. ădd chicken pieces, chicken broth, tomăto purée, ănd creăm to pot. Seăson with sălt ănd pepper ănd bring to ă boil. Reduce heăt ănd simmer, părtiălly covered, until chicken is ălmost fălling off the bone ănd liquid is slightly thickened, ăbout 1 1/2 hours. If using bone-in chicken, remove chicken to ă plăte ănd cărefully remove chicken from the bone ănd discărd skin ănd bones. Cut or pull chicken into bite-sized pieces. Return chicken pieces to the pot.
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