2 teaspoons Chicken or Vegetable Bouillon paste, or 2 bouillon cubes
2 large Chicken Breast, cut into 1 inch pieces
1/2 bunch of fresh Coriander (about 1 cup), roughly chopped and divided
2 large Tomatoes, diced
1 Zucchini, diced
1 Bell Pepper (green or red), diced
1 large Yellow Onion, diced
1 cup water
1 - 2 Chilies, finely diced (optional)
Zest and juice of 1 Lime
1/2 cup Plain Yogurt
1/4 cup grated Cucumber
Pinch of Salt
Prep Time: 10min | Cook Time: 45min
Potato Chicken Stew:
Preheat oven to 375°F.
In a saucepan, add the cut Potatoes, cover with cold water and bring to a boil. Turn the heat down to medium high and cook for about 8 minutes or until Potatoes or just able to pierce with a knife (do not overcook). Drain and allow the Potatoes to steam dry.
In an oven proof skillet, add the Olive Oil and heat on medium high on the stove top. Add the minced Garlic, grated Ginger, Mustard Seeds, Tumeric and Chicken Bouillon, saute them for about 2 minutes until fragrant.
Add the Chicken to the skillet and continue to cook until starting to color on all sides, about 10 – 12 minutes.
Now add in the cooked Potatoes, 1/2 of the chopped Cilantro, Tomatoes, Zucchini, Peppers, Onion Chilies (optional), and Water stirring to mix in well.
Transfer the oven proof skillet (you can also transfer to a casserole dish if needed) to the oven, and cook in the preheated 375°F oven for 30 – 45 minutes.
Remove from oven and stir in the Lime Zest and Juice, mixing well. Top with the remaining chopped Coriander.
Mix the Yogurt, grated Cucumber and a pinch of Salt together. Keep covered and refrigerated until ready to serve.
You can substitute the fresh tomatoes for a 15 oz can of diced tomatoes if preferred.
Serve this Potato Chicken Stew over Jasmine or Basmati Rice if desired. It’s also gorgeous served with Naan and the Indian Raita, the cucumber yogurt sauce.
Have more guest? Simply double the recipe, and use your largest casserole pan. Increase the baking time to about an hour, checking for doneness and serve!
Debbie Orcutt 3 years ago
I keep reading the recipe and don’t see the chicken listed. How much and what part of the chicken is used....Read Full Review
Potatoes USA 3 years ago
Debbie, For this recipe, use 2 large Chicken Breast, cut into 1 inch pieces.
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.