How To Make Curry Stew Chicken
Yield: 6 – 8 Portions
3 Lbs Seasoned Chicken, cut into pieces
1 ½ Tbsp Curry Powder
2 Tsp Turmeric Powder
2 Tsp Geera Powder (Cumin)
2 Tsp Amchar Masala
2 Tsp Soy Sauce
3 Tbsp Ketchup
¼ Cup Chopped Tomatoes
1/8 Cup Julienned Onions
2 Tbsp Vegetable Oil
4 Tbsp Brown Sugar
3 Tbsp Chopped Scallions
Salt & Black Pepper to Taste
Place your seasoned chicken into a medium mixing bowl and add the curry, turmeric, geera and amchar masala powders. Mix well with your hands to incorporate to rub spices properly onto chicken.
Add the soy sauce, ketchup, tomatoes and onions and continue mixing well. Allow to marinate for a minimum of 1 one hour or up to 3 hours.
Place a medium high sided cast iron pot on high heat. When heated add vegetable oil and swirl to cover base of the pot. Immediately sprinkle in the brown sugar.
At this time, allow sugar to progress through different caramelization stages.
Sugar should start to turn a light brown colour after 2 minutes then progress to a bubbly blond brown colour at three minutes. Stir sugar with a wooden pot soon to evenly mix and disperse heated oil and cook for an additional 20 seconds until you see sugar develops deep amber and intense brown colour with puffing bubbles.
Immediately add your seasoned chicken pieces to the pot carefully and away from you to prevent any splashing and stir chicken pieces in the pot to evenly coat with the browned sugar.
Once pieces are coated evenly, cover pot and let chicken cook for 8 minutes as to allow it to spring its natural water.
Remove cover; chicken should have developed a medium brown tinged colour with a moderate bright curry colored ting and some water would have accrued at the bottom.
Add a cup of water and stir to incorporate. Reduce heat to medium, cover and let chicken cook for 15 – 18 minutes.
Remove cover, chicken would have developed a glistening reddish brown colour at this point and a slight yellowish gravy would still be present in the pot. Add the chopped scallions and allow to cook for an additional 5 minutes uncovered to reduce/thicken gravy and then taste chicken and sauce for seasonings.
You may want to add some additional salt, black pepper or your favorite spices at this point to tailor flavor to your desire.
Remove from heat and cover for pot for 5 minutes allow chicken and juices to rest before eating.
Enjoy this Curry Stew with boiled rice, dhalpurie roti, boiled provisions or even on its own as a snacking protein.