Pacific Wellness Toronto News

Indian-Spiced Tomato and Coconut Chicken

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By Bianca Drennan, ND

Indian-Spiced Tomato Coconut Chicken soup served in a metal bowl

This Indian-spiced coconut chicken is incredibly warming for the colder months.

Everything is cooked in one pot, allowing you to reap maximum benefit from all the ingredients – not to mention easier clean up. The spices in this dish are anti-inflammatory, great for digestion, and warming to the blood. It is truly a healing recipe! Don’t be turned off by the long list of ingredients as most of them are spices that are added at the same time. This recipe can be made ahead of time and leftovers can be frozen for future easy meals! Adapted from Bon Appetit Magazine.

Ingredients:

• 3 tablespoons coconut, avocado, or olive oil
• 6 chicken legs
• Salt and freshly ground black pepper
• 1 medium onion, finely chopped
• 4 cloves garlic, finely grated
• 2 tablespoons finely grated peeled ginger
• 2 tablespoons tomato paste
• 2 teaspoons garam masala
• 2 teaspoons ground cumin
• 2 teaspoons ground turmeric
• ½ teaspoon ground coriander
• ¾ teaspoon cayenne pepper
• ¾ teaspoon ground cardamom
• 8 cups low-sodium chicken broth
• ¾ cup canned or jarred tomato purée (not tomato sauce)
• ½ cup full-fat coconut milk
• 1 large sweet potato (about 1 pound), cubed small
• Fresh mint and/or cilantro, for serving

Method:

Heat oil in a large Dutch oven or pot over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8–10 minutes. Transfer to a plate and set aside.

To the same pot, add onion, garlic, and ginger and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.
Add chicken, broth, tomato purée, and coconut milk. Season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, until chicken is almost falling off the bone and liquid is slightly thickened, 1½–2 hours.

Add sweet potatoes to pot and cook, partially covered, until potatoes are fork-tender, about 20-25 minutes.

You can remove skin and bones from chicken and return the meat to the pot or keep the legs whole as they are. Season stew with salt and pepper, if necessary.

Divide stew among bowls, top with mint and/or cilantro. Serve with cauliflower “rice” or other starch, if desired.

Serves: 6

Dr. Bianca Drennan ND, provides nutritional consulting and naturopathic medicine services at Pacific Wellness and is available for appointments five days a week. If you would like to detoxify and trim your body, improve your lifestyle or address certain health concerns please call us at 416-929-6958 or submit your online appointment request to arrange your initial appointment. The nutrition/naturopathic appointments are covered by most employee benefits.

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