Spicy Bombay Chicken Stew
Let the bold flavours of India enter your home with this delicious chicken stew. Don’t like the heat? No problem! Tone it down by reducing the cayenne to your liking!
8 Maple Lodge Farms Boneless Skinless Chicken Thighs, cut into 2 to 3 pieces (about 1 ½ lbs/ 750 g)
1 tbsp (15 mL) each ground coriander seed and ground cumin
1 tsp (5 mL) turmeric
½ tsp (2 mL) each salt and black pepper
½ tsp (2 mL) cayenne pepper (or to taste)
2 medium onions, chopped
2 tbsp (30 mL) vegetable oil
4 cloves garlic, minced
1 tbsp (15 mL) fresh gingerroot, finely chopped
1 cup (250 mL) canned crushed tomatoes
½ cup (125 mL) sodium-reduced chicken broth
1 bay leaf
½ cup (125 mL) light coconut milk
Garnish: fresh coriander or parsley, chopped (optional)
Step 1: In a large bowl, combine ground coriander, cumin, turmeric, salt, pepper and cayenne; toss with chicken pieces.
Step 2: In a large deep skillet (preferably non-stick) cook onions in oil over medium heat, stirring often, for about 10 minutes, until softened and lightly browned.
Step 3: Add garlic and ginger and cook about 1 minute.
Step 4: Stir in chicken and cook, stirring often, until lightly browned.
Step 5: Add tomatoes, broth and bay leaf and bring to a boil; reduce heat and simmer covered for about 15 minutes or until chicken is tender.
Step 6: Add coconut milk and cook uncovered for 5 minutes longer; remove bay leaf.
Step 7: Serve garnished with fresh coriander or parsley, if desired.