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Serious question.

Saucy Indian Spiced Chicken with Naan |

What do you do when things in you mind are just not properly flowing?

I ask because I am currently clueless about what to say here right now, how I should plan my day, and just generally how to organize my thoughts. If you could see my thoughts, they would look like the scrambled eggs you serve super old people. Just think extra scrambled, not chunky in the least, more the like confetti. Yeah, it’s bad.

Saucy Indian Spiced Chicken with Naan |

I mean, I know these phases are bound to happen, but can I just say they are frustrating, not fun and time-wasting.

It makes me pretty grateful for the days when things are just flowing and rolling along, tasting good and looking good.

Saucy Indian Spiced Chicken with Naan |

Oh well, many times I find that my best comes after my worst, so I am actually pretty excited for today.

And really, it’s all about your attitude, right? Well, at least that is what I am telling myself. Over and over again until it sticks.

Saucy Indian Spiced Chicken with Naan |

Praying it sticks hard today because I need to snap out of this. It is annoying.

Ok, but maybe I should talk about the food a little here. This chicken is so good. Warm, cozy and super easy. It just simmers on the stove, and basically all you need to do is combine some spices and brown some chicken. Make this naan (<– favorite bread recipe on this site), cook some rice, grab lots of mint and greek yogurt for topping  – and enjoy. Perfect mid-week dinner and most likely the whole family will enjoy it. Mine did and you guys know how hard that is to achieve, so this meal was, and will continue to be, a huge success for me.


Oh and hey it’s Wednesday. Wednesdays are always good days. It means we are almost to Thursday which is basically almost Friday.

.Saucy Indian Spiced Chicken with Naan |

Saucy Indian Spiced Chicken with Naan.

Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 Servings
Calories Per Serving: 638 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • Heat coconut oil in large heavy bottom pot oven over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, until golden brown, about 8-10 minutes. Flip and cook another, 5 minutes. Remove the chicken from the pot and transfer to a plate.
  • Add onion, garlic, and ginger to the pot and cook, stirring occasionally until onion is very soft and golden brown, about 8-10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste begins to darken, about 4 minutes.
  • Add the chicken back to the pot. Add the broth, tomato purée, and coconut milk (or cream) to pot. Season the dish with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally if needed, until chicken is almost falling off the bone and liquid is slightly thickened, about 1 1/2 to 2 hours.
  • Add the sweet potatoes to the pot and cook, partially covered, until potatoes are fork-tender, chicken is falling off the bone, and liquid is thick enough to coat a spoon, about another 30-45 minutes. Remove skin and bones from chicken, if desired, and lightly shred the chicken. Add the chicken back to the pot and season the stew with more salt and pepper.
  • Divide the stew among bowls and serve with rice and [warm naan |]. Dollop each bowl with greek yogurt and garnish with fresh mint and cashews if desired.


*Adapted from Bon Appetit Magazine
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Saucy Indian Spiced Chicken with Naan |

Yup, I am already liking they way I am thinking today.

half-baked-harvestHEY GUYS, I NEED YOUR HELP!!

Better Homes and Gardens has nominated Half Baked Harvest as one of the top 5 Food: Family/Everyday Eats blogs. Between now and March 5 voting will take place to decide who is number one.  I would be so appreciative if you could take the time to check out all the bloggers and vote for your favorite… as often as you can between now and then. Thanks for all your support, you guys are why I love doing what I do!       VOTE HERE

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    1. Yes, I think that would be great. I would cook on low for 7-8 hours. Let me know if you have other questions! Happy Holidays 🙂

  1. If I use only boneless chicken breasts should I leave it as a whole breast when cooking and cut into pieces at the end? I am not using a slow cooker either

  2. I seriously almost licked my screen, That naan Must be made… Have archived the recipe thanks
    Flee in South Africa… 🙂

  3. Looks tasty! I’m surprised to hear your whole family liked it, given how picky you’d said some of them are – that speaks volumes about this recipe! Also, I completely agree with your thinking, that Wednesdays are nearly Thursdays, and Thursdays are basically already Fridays. TGIW?

  4. whenever I suffer from writers block I almost always start my post talking about said writers block, then it breaks and I end up with something hilarious and awesome! so bottom line – way to work through this one 🙂

  5. Wow this looks so good! Pinning so I remember to make it! Love Indian flavors… and now going to check out that naan recipe!

  6. Tieghan, I voted for you because I really like your website and your love of cooking. Keep up the good work.
    This dish looks very yummy!!