Aromatic Slow-Cooked Chicken Curry Stew with Coconut Milk
This is an AI-generated recipe that combines common cooking techniques and ingredients. It follows traditional culinary principles but has not been kitchen-tested. Please adjust cooking times and seasonings based on your experience and preferences.
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Total Time
2 hours 20 minutes
Cuisine
Indian
Category
Main Course
Description
This Aromatic Slow-Cooked Chicken Curry Stew with Coconut Milk is a symphony of flavors and textures that will tantalize your taste buds. The tender chicken pieces are enveloped in a rich, creamy sauce infused with a blend of aromatic spices, creating a dish that is both comforting and exotic. The addition of coconut milk adds a luscious creaminess that balances the heat from the spices, making it a dish that everyone will love.
Originating from the heart of Indian cuisine, this chicken curry stew brings together traditional techniques and carefully selected ingredients to create a truly authentic experience. The slow-cooking process allows the flavors to meld beautifully, resulting in a stew that is both hearty and flavorful. Serve it over a bed of steamed rice or with warm naan bread to soak up every last drop of the delicious sauce. Perfect for a cozy family dinner or a special gathering with friends, this dish is sure to impress.
Ingredients
For the Chicken
- 1.5 lbs chicken thighs, boneless and skinless
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
For the Curry Sauce
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- 1 tbsp lime juice
For the Garnish
- Fresh cilantro, chopped
- Lime wedges
Instructions
Preparation
Cut the chicken thighs into bite-sized pieces and season with salt and pepper.
Chop the onion, mince the garlic, and grate the ginger.
Making the Curry
Heat vegetable oil in a large pot over medium heat. Add the chicken pieces and brown them on all sides. Remove and set aside.
In the same pot, add the onion and sauté until translucent. Add garlic and ginger, cooking for another minute.
Stir in the curry powder, cumin, coriander, and turmeric, cooking until fragrant.
Pour in the coconut milk, chicken broth, and tomato paste. Stir to combine.
Return the chicken to the pot, bring to a simmer, and cover. Cook on low heat for about 1.5 hours, stirring occasionally.
Assembly and Serving
Once the chicken is tender and the sauce has thickened, stir in the brown sugar and lime juice.
Serve hot, garnished with fresh cilantro and lime wedges.
Chef's Tips
- For a spicier stew, add a chopped chili pepper or a pinch of cayenne pepper.
- Use full-fat coconut milk for a richer flavor.
Nutrition Information
Serving_size
1 cup
Calories
350
Protein
25g
Carbohydrates
15g
Fat
22g
Fiber
3g
Sugar
5g
Sodium
600mg
Saturated_fat
15g
Cholesterol
80mg
*Nutrition values are approximate and may vary based on specific ingredients used.
Variations
Vegetarian Variation
Replace chicken with chickpeas and add diced potatoes for a hearty vegetarian option.
Spicy Variation
Add extra chili peppers or a dash of hot sauce to increase the heat level.
Creamy Variation
Stir in a dollop of Greek yogurt before serving for an extra creamy texture.
Storage Instructions
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Can be frozen for up to 3 months.
Shelf
Not recommended for shelf storage.