Indian Potato Chicken Stew

Potato Chicken Stew:

1. Preheat oven to 375°F.
2. 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.
3. 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.
4. Add the Chicken to the skillet and continue to cook until starting to color on all sides, about 10 – 12 minutes.
5. 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.
6. 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.
7. Remove from oven and stir in the Lime Zest and Juice, mixing well. Top with the remaining chopped Coriander.

Indian Raita:

1. Mix the Yogurt, grated Cucumber and a pinch of Salt together. Keep covered and refrigerated until ready to serve.

Notes

• 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!