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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.

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    1. Hi! Sorry for the confusion! It’s a 15 oz can of tomato puree or crushed tomatoes would work too! xT

  1. Hi, Tieghan! I was wondering how the cook time would change if we cut the chicken into chunks and wanted to leave them like that instead of shredding it. Would we need to simmer the sauce for less time if we didn’t need to finish cooking the chicken for as long?

    1. HI! I cant give exact times as I am not sure of them, but yes I would think you will not need to simmer the sauce as long since you are going to cube the chicken and then cook. Just keep an eye on the chicken and check for doneness every so often. It shouldn’t over cook in the sauce! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

    1. Hi! I am not sure, but to get more sauce, just add a splash of water or white wine to thin it out. Let me know if you have questions.

  2. Made this last night, and it was awesome! The curry was more like a soup- very saucy. Added some peas to the curry also, and we ate it like a soup. Delicious! The naan was also amazing- will be making this again and again! My family devoured the naan!