Real Recipes From Real Home Cooks ®

garam masala chicken and root vegetable stew

Recipe by
Sara Andrea
Eugene, OR

If you like Indian flavors, you'll love this healthy take on stew. You can easily eliminate the chicken to make a vegetarian meal. This dish smells so good while it's cooking it's difficult to wait all day for dinner!

yield 6 serving(s)
prep time 20 Min
cook time 8 Hr
method Slow Cooker Crock Pot

Ingredients For garam masala chicken and root vegetable stew

  • 2
    chicken breasts
  • 2
    onions, diced
  • 4
    garlic cloves, minced
  • 1 1/2 Tbsp
    garam masala
  • 2 tsp
    canola oil
  • 2 tsp
    paprika
  • 1 1/2 tsp
    ginger, freshly grated
  • 1/8 tsp
    cayenne
  • 1 1/2 lb
    carrots, peeled halved and cut into bite size pieces
  • 1 lb
    rutabaga, peeled and cut into bite size pieces
  • 1 lb
    parsnip, peeled halved and cut into bite size pieces
  • 4 c
    vegetable broth, low sodium
  • 3
    strips of orange zest
  • 2 Tbsp
    instant tapioca
  • 1/2 tsp
    salt
  • salt and pepper to taste
  • TOPPINGS
  • 1/2 c
    greek yogurt
  • 1/2 c
    dried cherries
  • 1/3 c
    almonds, slivered and toasted

How To Make garam masala chicken and root vegetable stew

  • 1
    Mix onions, garlic, garam masal, oil, paprika, ginger, and cayenne in a microwave safe bowl. Heat in microwave for 5 minutes, stirring occasionally. Transfer to slow cooker. Add carrots, parsnips, rutabaga, broth, orange zest, tapioca and salt to slow cooker. Cover and cook on low 8 to 10 hours or high 5 to 7 hours.
  • 2
    Discard orange zest. Add salt and pepper to taste. Spoon individual servings into bowls and top with about 1 1/2 tablespoon of Greek Yogurt, 1 1/2 tablespoons of dried cherries, and 1/2 tablespoon of slivered almonds.
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