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Instant Pot (or not) Chicken Samosa Stew
with yogurt

Active: 30 Total: 45
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 #1: 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.
Smarts #2: The original version of this meal includes naan. The stew is hearty enough on its own, but if you have a gluten-free flatbread you like, slice and toast it to serve on the side.
Cooking methods: This recipe includes instructions for using the Instant Pot or stovetop. Select your preferred method.
Tags
Proteins
Cuisines

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
  • Tamari - 2 Tbsp
  • Tomato paste - 1 Tbsp
  • 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

Nutrition Facts

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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), Tamari, 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. Serve stew with yogurt and cilantro on top. 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, Tamari, 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. Serve stew with yogurt and cilantro on top. Enjoy!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


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