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.




18 min


20 min


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