Monday,25 March, 2019
Current issue | Issue 1417, (8 - 14 November 2018)
Monday,25 March, 2019
Issue 1417, (8 - 14 November 2018)

Ahram Weekly

Indian chicken stew

Indian chicken stew
Indian chicken stew

Serves 4


1 kg boned, skinned chicken breasts or thighs (cubed)

1 onion (thinly sliced)

1 tbsp garlic (minced) 

1 cup whole milk yoghurt 

1/4 cup tomato purée

1 cup canned, whole, peeled tomato in its sauce 

1 cup cream

Juice of one lemon

1/4 cup chopped fresh coriander leaves

2 tbsp each: Fresh ginger (peeled, grated)

Ground turmeric   

1 tbsp each: Ground cumin

Ground coriander

Garam masala   

5 cardamom pods

1 tsp hot Libyan Harissa 

Salt (or 2 chicken bouillons) + pepper

2 tbsp ghee



Combine all dry ingredients in a small bowl.  Whisk yoghurt, Harissa, tomato purée and half of all dry seasoning together; in a larger bowl, except for the salt and cardamom.  Add chicken to marinade.  Gently coat well on all sides.  Cover and refrigerate at least for six hours; preferably for overnight.  Cover remaining dry ingredients, with cardamom and leave aside; to use the following day.  Heat a large wide skillet on high.  Melt ghee.  Lower heat to medium.  Stir in onion and garlic.  When translucent; add remaining dry seasoning and cardamom.  Stir until fragrant.  Add chicken; shaking off the marinade.  Raise heat to high.  Stir to sear and until chicken cubes change colour.  Lower heat to medium-low.  Add peeled tomato; crushing them with a fork while added.  Stir in  bouillons to dissolve.  Bring to the boil, cover and lower heat to low.  A quarter of an hour later; stir in cream, lemon juice and chopped coriander leaves.  Simmer for another quarter of an hour only.  Remove off heat.  Pour into serving dish.  Serve with fluffed Basmati or Egyptian rice, and a raiita salad aside.

add comment

  • follow us on