Chicken Stew Recipe
Cubed chicken marinated with vegetables cooked to perfection with chapati or angero.
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Ingredients
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Marinade & chicken
Stew base
Spices & finishing
To serve
Method
Marinade & chicken
- 1
Prepare and marinate
In a bowl combine the yogurt, minced garlic, grated ginger, ground coriander, ground cumin, paprika, 1 tsp salt and 1/2 tsp black pepper. Add the cubed chicken and toss to coat. Cover and refrigerate for at least 30 minutes, up to 4 hours (longer will tenderize further).
Stew base
- 2
Sweat aromatics
Heat 2 tablespoons oil or ghee in a large skillet or medium pot over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 6–8 minutes.
- 3
Add peppers and carrots
Add the diced red bell pepper and sliced carrots to the pot. Cook for 4–5 minutes until they begin to soften.
- 4
Brown the marinated chicken
Push the vegetables to the sides and add the marinated chicken pieces in a single layer (work in batches if necessary). Cook, without moving, for 2 minutes to develop color, then stir to brown all sides, about 4–6 minutes total. Some marinade will mix with the vegetables — this is fine.
- 5
Build the stew
Stir in the diced tomatoes (or canned crushed tomatoes) and 1 tablespoon tomato paste. Add turmeric, fenugreek (if using), chili powder (if using), and the bay leaf. Pour in 2 cups chicken stock or water, scraping up any browned bits from the bottom of the pot.
- 6
Simmer until tender
Bring the mixture to a gentle simmer. Reduce heat to low, cover partially, and cook for 20–25 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C) and the carrots are tender. Stir occasionally and add a splash of water if the stew becomes too thick.
Spices & finishing
- 7