Sweet and Spicy Indian Chicken Stew
Ingredients
| 1 lb boneless, skinless chicken thighs, cut into 1 inch cubes | ||
| 1 tbs olive oil | ||
| 1 cup red bell pepper chopped | ||
| 4-6 scallions chopped on a bias | ||
| 4 cloves garlic, minced | ||
| 1 tbs curry powder | ||
| 2 tsp garam masala | ||
| 1 tsp coriander | ||
| 2 red hot peppers, chopped, or 2 tsp hot red pepper flakes | ||
| 1 can fire roasted diced tomatoes, un-drained | ||
| 1 (14 oz) can chicken broth | ||
| 1 granny smith apple, chopped | ||
| 1/2 cup golden raisins | ||
| 2 cups basmati rice, cooked | ||
| toasted sliced almonds, optional | ||
| kosher salt and black pepper to taste | ||
| naan bread for serving |
This is and Indian chicken stew that uses chicken thighs, curry for spice and apples and raisins for sweetness.
- Heat oil in a 3 quart sauce pan over medium high heat.
- Add the onion and garlic and cook, stirring for about 2 minutes.
- Add the curry powder, garam masala, coriander and peppers and cook for another 2 minutes, taking care not to burn.
- Add the cubed chicken and cook stirring for another 2 minutes or until browned on all sides.
- Season with salt and pepper.
- Add the chicken broth and tomatoes and bring to a boil.
- Reduce the heat to low and simmer for 5 minutes.
- Add the apple and raisins and continue to simmer for another 10 minutes.
- Ladle stew into shallow soup bowls and top each with 1/3 cup of basmati rice.
- Garnish with almonds if desired.
No Comments