Instant Pot (or not) Chicken Samosa Stew
with sweet potatoes / carrots / peas
Full of Indian-inspired spices and ingredients, this stew is like a deconstructed samosa.
Cooking methods: This recipe includes instructions for using the Instant Pot or stovetop. Select your preferred method.
Cooking methods: This recipe includes instructions for using the Instant Pot or stovetop. Select your preferred method.
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Proteins
Cuisines
Ingredients
Chicken Samosa Stew:
- Sweet potatoes - 10 oz , peeled and cubed
- 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
- Cilantro leaves - 3 Tbsp
- Ghee - 2 Tbsp (sub butter)
- Stock, any type - 4 cups
- Bragg's / coconut aminos - 2 Tbsp
- Tomato paste - 1 Tbsp
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
- Sweet potatoes / Onions / Ginger / Garlic - Prep as directed. Store sweet potatoes in one container. Combine onions, ginger, and garlic in another container. (Can be done up to 5 days ahead)
- 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)
- Chicken - Chop chicken into bite-sized pieces. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
- Frozen peas and carrots - Defrost in the microwave.
- Cilantro - Tear off cilantro leaves.
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Make
- 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.
- 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), aminos, tomato paste, and sweet 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).
- When stew is done, stir in peas and carrots and simmer for 1 minute more. Taste and season with some salt, if needed.
- Serve stew with cilantro on top. Enjoy!
Prep
- Sweet potatoes / Onions / Ginger / Garlic - Prep as directed. Store sweet potatoes in one container. Combine onions, ginger, and garlic in another container. (Can be done up to 5 days ahead)
- 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)
- Chicken - Chop chicken into bite-sized pieces. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
- Frozen peas and carrots - Defrost in the microwave.
- Cilantro - Tear off cilantro leaves.
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Make
-
Using the Saute function of an
- Stir in spice mix and cook for 1 minute more.
- 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).
- Turn off the Saute function and stir in remaining stock, aminos, tomato paste, and sweet potatoes.
- 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.
- When all of the pressure has released, remove the lid and stir in peas and carrots. Taste and season with some salt, if needed.
- Serve stew with cilantro on top. Enjoy!
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