Sweet and Spicy Indian Chicken Stew


  • 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.

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