It’s that time of year again. The weather is starting to warm up but Spring hasn’t officially arrived yet. We’re still wearing sweaters and hats, it gets chilly by 6pm, and the trees in Central Park are bare. Still, Spring is right around the corner. Deep green stalks of daffodils and tulips are standing proudly in rich brown soil and will blossom into cheerful yellows and purples and pinks in a couple of weeks. I’ve been taking our 3-year old Liam to Central Park everyday to welcome the ducks and geese in the Harlem Meer. Before long, the sun will shine brightly until 7pm, restaurants across Manhattan will crack open their patios, and New Yorkers will be outside as often as they can. Yesterday, I was trying to figure out what I felt like eating during this time-in-between the seasons…

Ducks and geese in the Harlem Meer at the north end of Central Park

When you’re 3 years old, it’s great fun just to find a tree branch and stick it in the water

I didn’t want a dish that was heavy, but it had to be filling at the same time. Something with lots of vegetables in it too, if possible. Solution? I transformed my dad’s weekday chicken curry recipe into a satisfying and colorful curried chicken stew, brimming with small Yukon gold potatoes, carrots, peas, and green beans. With a base of onion, garlic, and ginger, a generous dollop of tomato paste, and spices like earthy ground turmeric and fragrant garam masala, this aromatic brew takes only 25-30 minutes to cook on the stovetop. This recipe only requires one tablespoon of oil yet the dish has a glossy sheen that makes you want to dip your fork into it and is addictive. The best part is you can eat this dish on its own or pair it with anything from a loaf of French bread to steamed basmati rice. This stew is deeply satisfying but light at the same time. It’s a terrific way to transition your family’s weekly meals from Winter to Spring.

Curried Chicken, Potato & Vegetable Stew

Serves 4

Ingredients

• 1 tablespoon of cooking oil (canola/vegetable/coconut oil)
• 1 large onion, chopped
• 2 medium carrots, chopped
• 5-6 garlic cloves, finely chopped
• 1-inch piece of ginger root, peeled and finely chopped
• 1-1.5 lb boneless, skinless chicken thighs
• 2 teaspoons cumin powder
• 2 teaspoons coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1/4 teaspoon crushed red chilli pepper (to taste)
• 1 teaspoon salt (to taste)
• 4 heaping tablespoons tomato paste
• 1 & 2/3 cups cold water (just enough to cover chicken and vegetables)
• 14 oz small Yukon Gold potatoes
• 8 oz (handful of green beans), cut into thirds
• 1/2 cup frozen peas

Preparation

1. Heat oil in a deep, wide skillet on a medium-high flame. Add a couple of bits of chopped onion right away–when they start to move a little, you will know the oil is ready (a trick that has saved me many times)
2. Add the onions, carrots, garlic, and ginger (yes, all at once), and sauté onions until golden and glassy, about 2-3 minutes.
3. Gently push the onion-carrot mixture to the sides of your skillet with a wooden spoon. Increase the flame a bit and add the chicken thighs, one side down. Let them brown on one side (1-2 minutes), then turn each piece over and repeat on the other side.
4. Once the chicken thighs have a good sear on both sides, gently push them to one side of the pan. Add tomato paste, cumin, coriander, garam masala, turmeric, and salt, and mix well to coat, sautéing for 1-2 minutes. Then combine all the contents of the skillet together until they’re well mixed.
5. Add water, potatoes and green beans. Mix everything together gently and cover, increasing the heat to a high flame.
6. Bring it to a boil, then reduce heat to minimum and simmer for 25-30 minutes.
7. Add frozen peas, cover, and continue simmering for 5 minutes.
8. Top with fresh cilantro.

The classic base to any Indian curry includes freshly chopped onion, garlic, and ginger root. Here I added a bit of chopped carrot to the trinity.

Boneless, skinless chicken thighs are perfect for curries and stews because you can get a good sear on them in a hot pan and the meat remains tender even after cooking it for a long time.

Just gently push the aromatics aside with a wooden spoon and sear off the chicken thighs in the middle of the skillet

Next, gently push the chicken thighs to the side and pile up your tomato paste, spices, and salt; the tomato paste is key as a thickening agent to help you get this dish on the table after cooking for only 25-30 min.

Bring it all together by mixing the tomato paste-spice mixture with the aromatics and chicken thighs

Add the potatoes, green beans, and water in one go before bringing the whole thing to a boil.

When you have 5 minutes of cooking time left, add the frozen peas which will defrost in the skillet in no time.