What’s for dinner?
That question that continues day after day from at least one or more of my kids.
Some days I have it all laid out, but there are days that, frankly, I cook according to my mood rather than a meal planner. On those mood stricken days, I tend to lean towards comfort food kind of meals with ingredients that I have on hand.
For this recipe, I pulled out some chicken (always have it ready to go in the freezer), and a few yellow potatoes, then I added in some extras and pimped it up with Indian inspired spices. Voila – a Potato Chicken Stew.
It’s flavored beautifully, and can be served with or without rice (our favorite is Jasmine rice, but Basmati is really nice too). I like to use warmed Naan bread to scoop it up, and typically a side of quick and easy-to-make cooling cucumber yogurt sauce, Indian Raita. Nice.
Here’s a list of items that I like to have on hand for last minute (mood inspired) meals:
- Beef and/or chicken breast – buy the family pack sizes, and divide them up into smaller portions and keep frozen.
- Frozen vegetables – easy peasy to add to soups and stews
- Canned Tomatoes, diced and whole
- ONIONS! Red, yellow, white
- Garlic and shallots
- Fresh and dried herbs and spices
- Oils, hot sauces, Balsamic vinegar
- Plenty of POTATOES! I keep a variety of potatoes in my stash, especially yellow potatoes. They are the perfect addition to so many meals, plus they keep well and are convenient to have on hand
- Lemons and limes
There are so many different varieties of potatoes to choose from, and are a staple ingredient for recipes from all over the world. To find out more about their differences and which variety is best suited to your recipe needs, visit Potatoes USA or you can like them on their Potato Goodness Facebook page for recipe inspiration.
- For the Potato Chicken Stew:
- 2 - 3 Yellow Potatoes, peeled and cubed into 1 inch pieces
- Olive Oil
- 2 cloves Garlic, minced
- 1-inch piece Ginger, peeled and grated (or 1 tsp ground Ginger)
- 2 Tbsp Mustard Seeds
- 1 tsp ground Tumeric
- 2 tsp 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
- For the Indian Raita:
- 1/2 cup Plain Yogurt
- 1/4 cup grated Cucumber
- Pinch of Salt
For the 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.
For the Raita:
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!
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.