This dish served as the perfect opportunity to introduce my meat-and-potatoes loving, hillbilly husband to Indian food. Success! He chowed down on that stew like nobody's business and even took some to work. (I warned him about the, uh...pungent curry aroma that would linger around the break room when he reheats it at work, but he insisted!) I added a little extra onion and garlic, a bell pepper, three carrots, and three russet potatoes. I made sure everything was well-coated in the curry oil and sauteed them a good ten minutes before adding the chicken. Instead of the stewed tomatoes, I subbed with a can of fire roasted diced tomatoes since that's all I had. I used coconut milk from the carton (Kroger's Simple Truth Coconut Milk). For the curry, I used Penzey's Sweet Curry Powder. The sauce was too sweet for my liking when I tasted it halfway during the cooking process; I ended up adding about a 1/4 cup more of tomato sauce and a few splashes of coconut milk to balance it out. I was in a rush when I was making this, so I simmered it uncovered for around 45 minutes and the stew was perfectly thick. I'm sure the starch in the potatoes helped to thicken it out, too. Serve with rice and garlic naan and you've got yourself a rich, creamy, and comforting stew.
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This dish served as the perfect opportunity to introduce my meat-and-potatoes loving,...