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–+ servings

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.
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Course Curry, Side Dish
Cuisine Indian
Servings 7

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.
Keyword Spicy Chicken Stew
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