Spicy chicken Indian stew

Spicy chicken Indian stew

I’ve found this recipe when I was “desperately” looking for a tasty equivalent of traditional chicken stew. I’ve got nothing against traditional versions but I always fancy a change to keep my cooking from becoming a boring routine.
And I found this….Indian spicy stew….BINGO it made my mouth water straight away and that’s always a good sign.
I checked up the recipe to make sure I can work with the heat from spices to make it whole family meal as I didn’t have time to make extra meal for Marek.
I halved the amount of cayenne pepper from the original recipe and used single cream instead of double but these were the only changes I’ve made to the original recipe glad I tried this. It’s super easy cooking, all in one pot and it tastes LUSH.
I’ve cooked it more than dozen times since as it became Marek’s favourite dish and I had to stop asking him what shall I cook for a while as he always wanted this and it sort of worked against my original idea of getting some excitement into my cooking.
You can leave cayenne pepper out completely if you not fan of hot food and still enjoy flavours from cumin, turmeric etc.

Ingredients:

spicy Indian stew
spicy chicken Indian stew recipe

3 Tbsp oil/ghee
3 large chicken breasts skin on, bone in (or use boneless)
1 small onion, finely chopped
4 garlic cloves, chopped
1 Tbsp finely grated ginger
2 Tbsp tomato paste
2 tsp garam masala
2 tsp ground cumin
2 tsp ground turmeric
1 1/2 tsp ground coriander
1/2-3/4 tsp cayenne pepper (depending on how spicy you like it or you can leave it out)
3 cups/700 ml of chicken broth or water
3/4 cup/200 g tomato puree
1/2 cup/ 115ml heavy cream or you can use lighter option
1 pound of small potatoes sliced in half lengthwise

For serving: Plain yogurt, fresh mint, fresh coriander, naan bread, rice.

Method:

Heat oil or ghee in a large heavy pot over medium heat. Season chicken with salt
and pepper and place skin down in to the pot.Cook until golden brown without
turning about 8-10 minutes. Transfer chicken to a plate.

To the same pot, add onion, garlic and ginger to 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 cook, stirring often, until
tomato paste is beginning to darken about 4 minutes

Add chicken pieces, chicken broth, tomato puree and cream to pot. Season with
salt and pepper and bring to a boil. Reduce heat and simmer partially covered
until chicken is almost falling off the bone and liquid is slightly thickened
about 1 1/2 hours. If using bone-in chicken, remove chicken to a plate and
carefully remove chicken from the bone and discard skin and bones. Cut or pull
chicken into bite-sized pieces. Return chicken pieces to the pot.

Add potatoes to the pot and cook partially covered until potatoes are fork-
tender and sauce is thickened, 30-45 minutes. Check and stir every so often
to ensure the sauce hasn’t thickened too much and potatoes aren’t sticking
to the bottom of the pot. If sauce is too thick, thin with a bit more chicken
stock.

To serve, spoon into a shallow bowl and place a large dollop of yogurt on
one side. Sprinkle with some fresh chopped mint and coriander and serve
with naan bread on the side. Alternately, spoon stew over some warm basmati
rice.

Source: Indian spiced stew

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