Spicy Chicken Stew
Presenting a luscious and creamy chicken curry that accentuates the delightful flavors of black pepper and coriander leaves. I particularly appreciate the vibrant color of this dish. In contrast to other chicken stews, it pairs exceptionally well with rice.I sincerely hope you give this recipe a shot and enjoy it as much as I do.
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
Take note that the curry’s gravy tends to thicken as it sits. Additionally, I found that its flavors improved the next day. Therefore, if you’re making this for a gathering, consider preparing it a day in advance. This versatile dish pairs well with steamed rice, ghee rice, coconut rice, jeera rice, appam, idiyappam, puttu, neer dosa, chapati, or Kerala parotta.
Tried this recipe?Let us know how it was!