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Saucy Indian Spiced Chicken with Naan.

I delicious curry with a little kick
Prep Time30 mins
Cook Time3 hrs
Total Time3 hrs 30 mins
Course: Main Course
Cuisine: Indian
Servings: 6 Servings
Calories: 952kcal


  • 3 tablespoons coconut oil
  • 3 pounds chicken thighs or a mix of thighs and breasts
  • Kosher salt and freshly ground black pepper
  • 1 medium onion finely chopped
  • 4 cloves garlic minced or grated
  • 2 tablespoons ginger peeled + grated
  • 2 tablespoons tomato paste
  • 1 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 1/2 teaspoons ground turmeric
  • 1/2 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1/4 teaspoon ground cardamom
  • 8 cups low-sodium chicken broth
  • 1 ounce can tomato purée 15
  • 1/2 cup heavy cream or coconut milk
  • 1 pound sweet potatoes chopped
  • [warm naan | https://www.halfbakedharvest.com/homemade-naan-step-step-photos/] for serving
  • steamed rice for serving
  • greek yogurt for serving
  • torn fresh mint for serving
  • salted cashews for serving


  • 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 | https://www.halfbakedharvest.com/homemade-naan-step-step-photos/]. Dollop each bowl with greek yogurt and garnish with fresh mint and cashews if desired.


*Adapted from Bon Appetit Magazine


Serving: 6g | Calories: 952kcal | Carbohydrates: 54g | Protein: 50g | Fat: 59g | Saturated Fat: 22g | Cholesterol: 254mg | Sodium: 836mg | Potassium: 1143mg | Fiber: 4g | Sugar: 7g | Vitamin A: 11445IU | Vitamin C: 5.7mg | Calcium: 122mg | Iron: 3.5mg