Spicy Bombay Chicken Stew
Fill your home with the aroma of bold Indian spices. Don’t like the heat? No problem, just reduce the cayenne in this chicken thighs comfort food recipe to tone it down.
Preparation
20 minutes
Cooking
30 minutes
Serves
4 - 6
Ingredients
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)
Directions
1In a large bowl, combine ground coriander, cumin, turmeric, salt, pepper and cayenne; toss with chicken pieces.
2In 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.
3Add garlic and ginger and cook about 1 minute.
4Stir in chicken and cook, stirring often, until lightly browned.
5Add tomatoes, broth and bay leaf and bring to a boil; reduce heat and simmer covered for about 15 minutes or until chicken is tender.
6Add coconut milk and cook uncovered for 5 minutes longer; remove bay leaf.
7Serve garnished with fresh coriander or parsley, if desired.
Chef’s Tips
To make sure your chicken is cooked through, look for an internal temperature reading of 82° C for a whole chicken and 74° C for ground poultry, chicken pieces & cuts.
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