Ingredients:
| Chicken | 1 large (about 1 kg after cleaning) | |
| large Potatoes | 2 | |
| Carrots | 2 | |
| Cauliflower | 2 cups | |
| Frozen green peas, thawed | 1/2 cup | |
| Shallots, peeled | 1 generous cup | |
| red Onions | 2 | |
| Peeled garlic cloves | 1/2 cup | |
| Ginger,finely chopped | 1/3 cup | |
| Green Chillies ,Slit | 2-3 | |
| fresh Curry leaves | 1 Sprig | |
| Fennel seeds | 1 tsp | |
| green Cardamom pods | 2 | |
| Cloves | 4 | |
| Star anise | 1 | |
| Black peppercorns | 5 | |
| Bay leaves | 2 | |
| Black pepper powder | 1 tsp (plus 1/2 tsp) | |
| Salt | 1 1/2 tsp (or to taste) | |
| Coriander powder | 2 tsp | |
| Fennel seed powder | 3/4 tsp | |
| Corn flour (Cornstarch) | 1 1/2 tsp | |
| Kara Coconut Cream | 200 ml | |
| Milk | 1-2-3/4 cup | |
| Fresh Coriander/Cilantro (or substitute with Parsley if you don't like the flavor profile of Cilantro) | 1/2 cup | |
| Oil of preference | 1/4 cup (plus 3 Tbsp) |
® This is a RAS signature Recipe©
Chicken stew is a Universal comfort food. Tender chunks of chicken simmered in a rich, flavorful broth with a medley of hearty vegetables. This Ultimate Indian Chicken Stew is a classic, cozy, and satisfying dish. Here, a blend of savory herbs and spices adds depth and complexity, making it a truly comforting meal. Perfect for a chilly day or a family gathering, this stew is sure to warm your soul and satisfy your taste buds.
Ultimate Indian Chicken Stew
♦Prep time:30MIN ♦Cook time:30MIN ♦Yield:10servings.
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Ultimate Indian Chicken Stew
Description
Tender pieces of chicken bathed to perfection in a rich broth with a variety of vegetables, creating a hearty and satisfying meal. Perfect with some crusty bread on a chilly day! The Indian Chicken stew steps it with the addition of herbs and spices, adding depth, warmth, and complexity to the flavor profile.
Ingredients
Instructions
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Skin the chicken, clean and cut it into small-medium sized pieces.
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Rinse the chicken thoroughly, scrubbing the flesh with your hands. For Indian recipes, the chicken is rinsed thoroughly to remove the 'chicken' smell. Pat dry or leave in a colander to drain for a little while.
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Marinate the chicken with salt(1tsp) and pepper(1tsp). Set aside for up to 1 hour, or until you finish prepping the remaining ingredients.
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Slice the peeled garlic into tiny sticks. See notes.
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Slice the shallots, and red onion and finely chop the peeled ginger as well.
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Rinse, peel, and chop the potato into large chunks, the carrot into rough cubes, and the cauliflower into florets.
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Heat oil(1/4cup) in a stewing pot and add the sliced garlic flakes. Fry till they turn light golden and then quickly strain the oil to remove the garlic into a small straining pot. Return the garlic oil to the pot and bring back to heat. Reserve the fried garlic for later.
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Add the marinated chicken. Sear well, tossing a couple of times till the juices are sealed and the chicken is no longer pink. About 2 minutes.
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Add the potato and carrot and toss for about a minute before adding the cauliflower. continue to toss the mix for another 2 minutes.
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Remove the contents of the pot to a large plate/bowl. Wipe down the pot and return to heat.
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Add oil(3Tbsp) and all the whole spices; fennel seeds(1tsp), green cardamom(2), cloves(4), star anise(1), black peppercorns(5) and bay leaves(2).
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When the spices crackle, add the shallots, onion, and ginger. Saute till softened.
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Add the slit green chillies(2-3) and curry leaves(1Sprig).
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Continue to saute with regular stirring, till the onions and shallots are reduced in volume and are golden in color. Make sure the onion doesn't turn dark, or it will ruin the color and flavor of the stew.
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Add Spices; Coriander powder(2tsp) and Fennel seed powder(3/4tsp). Stir till fragrant.
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Return the seared chicken along with the vegetables and accumulated juices to the pot and toss well with the sauteed ingredients to coat the chicken and vegetables well, helping to absorb the flavors in the process.
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Add half of the coconut cream and water and stir briskly till incorporated. Add in the remaining coconut cream and water and stir through. Bring to a simmer, adding more salt(1/2tsp) to taste.
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Once simmering, lower the heat, cover tightly, and cook for 10 minutes.
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Check that the chicken is somewhat, tender or cook for another 2-3 minutes more.
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Meanwhile, take 3 Tbsp of the milk and make a slurry by stirring in the corn flour.
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Once the chicken is tender, add the milk as well as the slurry and season one last time with salt if needed, and black pepper powder (1/2tsp). Also, add the fried, golden garlic flakes and green peas now.
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Simmer again, for another 5 minutes. and add the chopped fresh coriander leaves.
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This stew is wonderful served with any crusty bread or traditional flatbreads or hoppers. See notes.
Note
- The garlic is painstakingly sliced into thin sticks for this recipe. I do not recommend going for shortcuts, like crushing or processing to a finely chopped texture. The garlic needs to be fried into golden flakes, to prevent a gritty texture in the stew later.
- Shallots intensify the flavor in this recipe, but if you can't find Asian Shallots, you can use extra red onions, instead.
- Using too much red onion will give the stew a sweetened taste. Also, use russet potatoes or starchy potatoes without any sweetness.
- If you are using freshly pressed coconut milk add about 3 cups instead of the packaged coconut cream and water. I use Kara coconut cream, for its cleanest Coconut milk flavor without the sweetness present in many other commercial brands.
- The stew goes well with: Appam , Idiyappam, Parotta, Ghee Rice or any other crusty bread.
- Key Ingredients: Chicken, Potatoes, Carrot, Cauliflower, Green peas, Shallots, Red Onion, Garlic, Ginger, Green Chillies, Curry leaves, Coriander leaves(Cilantro), Coconut Milk/Cream, Milk, Cornflour(Cornstarch), Wholespices, Powder spices, Oil & Salt.
