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Spicy Chicken Stew

Spicy Chicken Stew

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

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