Indian Spiced Chicken
3 tablespoons organic vegetable oil or ghee
2 lbs boneless, skinless chicken breast, sliced into 1-1/2″ x 3″ long strips
freshly ground black pepper
Vegetables – and other ingredients
Added at the beginning of recipe:
1 medium-large onion, 1/4″ dice
1 bulb garlic, minced (not one clove – 1 whole bulb)
2 tablespoons freshly grated ginger – I use a microplane for this
Added at the middle of recipe:
1 – 24 oz can diced tomatoes – I love fire roasted tomatoes for this
2 cups organic chicken or vegetable stock
1 lb red potatoes – 2″ dice (don’t peel ’em!)
Added at the end of the recipe:
2 limes – juiced
1 -2 tablespoons agave syrup or to taste
1 – 2 cups frozen peas
1 bunch spinach – stems removed and coarsely chopped or use baby spinach
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 – 2 teaspoons cayenne – all depending on how hot you like your food
1 teaspoon ground cardamom
2 tablespoons tomato paste
Pan-sear the chicken strips
Season the sliced chicken with salt and pepper.
Heat oil in a large heavy skillet or Dutch oven and quickly pan sear the chicken strips.
Don’t cook through, just sear until the strips turn white.
The chicken will be finished at the end of the dish.
Place in a bowl when the strips are ready and refrigerate covered until you are ready
to return the chicken to the pot.
Sauté the aromatics
If needed add a little more oil to the pan.
Sauté the onion, seasoning with a little sea salt and allow to sweat for 5 – 10 minutes.
Stir regularly adding a little water if needed to prevent scorching.
Cook the onions until they are translucent and a bit creamy looking.
Add the garlic and ginger to the onions and cook for 2 – 3 minutes, stirring regularly.
Next add the spices to the pot: garam masala, cumin, turmeric, coriander, cayenne and cardamom along with the tomato paste.
Stir, stir, stir until the tomato paste darkens a bit – about 3- 4 minutes.
Time to simmer the dish
Now add the can of diced tomatoes with the juices and the chicken or vegetable stock and stir well.
Add the potatoes. Put a lid on the pot and simmer until the potatoes are just about done.
Tender but not completely cooked.
(The last time I made this dish it too the potatoes 45 minutes to cook!
They are usually done in about 20 minutes. No idea what was up with that!
Food can be such a mystery!)
Finish the dish
When the potatoes are just about done add the lime juice and a little bit of agave syrup. Simmer for a minute.
Taste the sauce and adjust seasoning if needed.
Return the chicken to the pot and add the peas and spinach.
Simmer until the chicken is cooked throughout – about 5 – 10 minutes depending on
how well done it was when you pan seared it.
Serve with brown basmati rice
Variations on a theme
This is a great dish to load up on the veggies!
Carrot, cauliflower, broccoli, broccolini, green beans, sweet potato, zucchini,
yellow squash, winter squash, red, yellow or orange peppers, eggplant –
these are all great additions to the dish.
When do you add those veggies?
Add the carrot, cauliflower, green beans, sweet potato or winter squash the same time as the potato.
Yellow squash, zucchini, peppers or eggplant would go into the dish about 15 minutes before you add the chicken.
If you are using broccoli or broccolini blanch it first and then add it at the end of cookign so it doesn’t discolor.
Make it vegetarian
Substitute the chicken with one or more of the following:
Tofu – my preference is deep fried tofu but if the thought of making that gives you the willies or you’re in a rush then make sure you use extra firm tofu cut into 2″ pieces.
Tempeh – tempeh can be a little funky tasting if not cooked properly. See the recipe for how to cook tempeh.
Beans – Chickpeas or cannellini beans would be great in this dish.
Seitan – for those of you who aren’t gluten intolerant.
Print this Recipe!