Spicy Chicken Stew

Here is a Spicier version of Chicken stew for Christmas. When it comes to food during Christmas and Easter, I prefer traditional dishes. Having said that, this recipe is a really good alternative to our traditional Chicken Stew.

Though I’ve named the recipe as “Spicy Chicken Stew” , it’s not exactly spicy. Compared to the regular chicken stew, black pepper is the only spice used in this recipe. But when I served it, everyone was like “hey, this is like a spicy chicken stew”, hence the name.

When it comes to cooking, one of the things I find really difficult is not to “overdo” it. For example, this dish has a very few basic ingredients and I was itching to add more spices or coconut milk. But I’m glad I didn’t add it.

This is a rich and creamy chicken curry highlighting the flavours of black pepper and coriander leaves. Also I love the colour of this dish. Unlike the other chicken stew, this goes well with rice too.

I do hope you give this recipe a try and like it too.

If you want to check out more Chicken recipes, you can see it here and here. You can see more Christmas recipes here. Also, dont forget to check out our cakes and desserts too.

Here is the recipe…

Heat oil in a deep and wide pan. Add sliced onion and cook till it browns…

Add crushed ginger & garlic and green chilli. Cook for 2-3 mins…

Add cubed tomatoes and cook till it softens…

Add chopped coriander leaves (2 tbsp), curry leaves, turmeric powder and half of crushed pepper and salt. Mix well and cook for 2 mins…


Add cleaned chicken pieces. Mix well and make sure the pieces are coated with the masala…

Add 1 1/2 – 1 3/4 cups water. Bring to boil, reduce flame to lowest and cook till chicken is done 20-25 mins…

Remove the pan from fire and gradually add the cashew paste. Gently mix, until it’s incorporated. Return to fire and cook on low flame for 4-5 mins…

Add 1 tbsp ghee and remaining half of crushed pepper. Mix well. Garnish with chopped coriander leaves. Let the curry rest for half an hour before serving…

Spicy Chicken Stew
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Spicy Chicken Stew

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Course: Curry, Side Dish
Cuisine: Indian, South Indian
Servings: 5 -7
Author: Maria Jose Martin

Ingredients

  • 750 gms Chicken - cut into small (- medium size pieces (measured after cleaning))
  • 2 big Onion (sliced)
  • 2-3 Green chilli (slit lengthwise)
  • 1 tbsp Crushed ginger & garlic (each)
  • 2 small-medium Tomato (cubed)
  • 1/2 tsp Turmeric powder
  • 1/2 tbsp Whole black pepper (crushed)
  • 1/3 cup Whole Cashew nuts
  • 2 tbsp Chopped coriander leaves
  • 2 sprigs Curry Leaves
  • Salt
  • 1 tbsp Oil (I used coconut oil)
  • 1 tbsp Ghee
  • Chopped coriander leaves (for garnishing)

Instructions

  • Soak cashews in 1/2 cup warm water for 10-15 mins. Grind them to a smooth paste. Keep it aside.
  • Heat oil in a deep and wide pan. Add sliced onion and cook till it browns. Add crushed ginger & garlic and green chilli. Cook for 2-3 mins. Add cubed tomatoes and cook till it softens. Add chopped coriander leaves (2 tbsp), curry leaves, turmeric powder and half of crushed pepper and salt. Mix well and cook for 2 mins.
  • Add cleaned chicken pieces. Mix well and make sure the pieces are coated with the masala. Add 1 1/2 - 1 3/4 cups water. Bring to boil, reduce flame to lowest and cook till chicken is done 20-25 mins. Remove the pan from fire and gradually add the cashew paste. Gently mix, until it's incorporated. Return to fire and cook on low flame for 4-5 mins. Add 1 tbsp ghee and remaining half of crushed pepper. Mix well. Garnish with chopped coriander leaves.
  • Let the curry rest for half an hour before serving.
  • If you wish, garnish with fried onion and crushed pepper.

Notes

Keep in mind that gravy tends to thicken as the curry rests. Also, I felt it tasted better the next day. So if you are preparing this for a party, you can prepare it one day in advance.
Serve with Steamed Rice, Ghee Rice, Coconut Rice, Jeera Rice, Appam, Idiyappam, Puttu, Neer Dosa , Chapathi or Kerala Parotta
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