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Week of 4/19/21

Instant Pot (or not) Chicken Samosa Stew
with naan / yogurt

Active: 30 Total: 45
Original GF Paleo Vegetarian
Instant Pot (or not) Chicken Samosa Stew
Full of Indian-inspired spices and ingredients, this stew is like a deconstructed samosa. We have a similar vegetarian version of the stew in our archives.
Smarts: If using the Instant Pot, be sure to use Yukon gold potatoes because these will hold their shape better than Russets that can fall apart under pressure.
Cooking methods: This recipe includes instructions for using the Instant Pot or stovetop. Select your preferred method.
Tags
One Pot, Pantry, Make Ahead, Instant Pot Friendly, Freezer Friendly
Proteins
Chicken, non-ground
Cuisines
Asian - Indian
Save recipe
67

Ingredients

Metric
Servings:
4
Chicken Samosa Stew:
  • Onions, medium - 1 , diced
  • Ginger, fresh - 2 tsp , grated
  • Garlic - 3 cloves , chopped
  • Chicken breasts, boneless and skinless - 1 lb , cubed
  • Peas and carrots, frozen - 1 1/2 cups
  • Potatoes, Yukon gold or Russet - 10 oz , peeled and cubed (Yukon gold will hold their shape more than Russets, especially if using the Instant Pot)
  • Cilantro leaves - 3 Tbsp
  • Ghee - 2 Tbsp (sub butter)
  • Stock, any type - 4 cups
  • Soy sauce, low-sodium - 2 Tbsp
  • Tomato paste - 1 Tbsp
  • Naan (opt) - for serving
  • Yogurt, plain or Greek - for serving
Indian Spice Mix:
  • Garam masala - 1 Tbsp
  • Cumin, ground - 2 tsp
  • Coriander, ground - 2 tsp
  • Curry powder, mild - 1 tsp
  • Turmeric, ground (opt) - 1/2 tsp
  • Salt - 1/2 tsp
  • Red pepper flakes (opt) - 1/4 tsp

Choose Cooking Method

Prep

  1. Onions / Ginger / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Make spice mix - Combine garam masala, cumin, ground coriander, curry powder, turmeric, salt, and red pepper flakes. (Can be done up to 5 days ahead)
  3. Chicken - Chop chicken into bite-sized pieces. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  4. Frozen peas and carrots - Defrost in the microwave.
  5. Potatoes / Cilantro - Prep as directed.

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Make

  1. Heat a Dutch oven or large saucepan over medium heat. Add ghee. When ghee melts, add onions, ginger, and garlic and saute until onions are starting to soften, ~2 minutes. Add in chicken and saute until opaque on the outside, 3 to 4 minutes.
  2. Stir in spice mix and cook for 1 minute more. Pour stock (this recipe was written for the Instant Pot, so we recommend increasing liquid by 10-20% over listed amount to account for evaporation), soy sauce, tomato paste, and potatoes over chicken. Bring to a boil and then reduce to a low simmer. Cover and simmer until potatoes are tender, 15 to 20 minutes (depending on size).
  3. When stew is done, stir in peas and carrots and simmer for 1 minute more. Taste and season with some salt, if needed.
  4. Warm naan according to package directions.
  5. Serve stew with yogurt and cilantro on top and naan on the side. Enjoy!

Prep

  1. Onions / Ginger / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Make spice mix - Combine garam masala, cumin, ground coriander, curry powder, turmeric, salt, and red pepper flakes. (Can be done up to 5 days ahead)
  3. Chicken - Chop chicken into bite-sized pieces. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  4. Frozen peas and carrots - Defrost in the microwave.
  5. Potatoes / Cilantro - Prep as directed.

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Make

  1. Using the Saute function of an Instant Pot add ghee. When ghee melts, add onions, ginger, and garlic and saute until onions are starting to soften, ~2 minutes. Add in chicken and saute just until opaque on the outside, 3 to 4 minutes.
  2. Stir in spice mix and cook for 1 minute more.
  3. Pour a small amount of stock over the chicken, scraping up any browned bits from the bottom of the pan (be sure to get all of the browned bits up to avoid the burn error).
  4. Turn off the Saute function and stir in remaining stock, soy sauce, tomato paste, and potatoes.
  5. Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 6 minutes. Let pressure release naturally for 10 minutes and then manually release any remaining pressure.
  6. When all of the pressure has released, remove the lid and stir in peas and carrots. Taste and season with some salt, if needed.
  7. Warm naan according to package directions.
  8. Serve stew with yogurt and cilantro on top and naan on the side. Enjoy!

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