I liked this so much I made it twice last week. The sauce is ambrosia and quite easy to put together. The second time I added 1½ teaspoon fresh grated ginger - not bad.
Indian-style chicken stew
4 portions
1 1300-1400 g chicken - skinned and cut in pieces (on the bone)
1 tablespoon olive oil
2 onions, finely diced
3-4 garlic cloves, finely diced
2 ts (teaspoon) garam masala
¼-½ ts ground chili (adjust to your own taste, but I think it's a shame to make it too hot)
2 ts turmeric
4 ts ground cumin
3 ts ground coriander
1 ts coarse salt (or ½ ts fine salt)
½ l water
1 can tomato puree (I blended a 400 g can of skinned tomatoes)
1 ts of lemon juice and 1 ts of sugar to taste
Brown the chicken pieces in a frying pot/casserole pan/dutch oven and put aside.
Discard the fat for frying and add olive oil to the pot.
Brown onions at medium-low heat for 8 min. Add garlic and fry for 3-4 min more. Add spices and fry gently for 2-3 min. Add chicken, water, tomato puree and water. Mix well.
If you want fall-off-the-bone-tender chicken, let it simmer at low heat for 3-3½ hours (a slow cooker would be good for this) - but an hour is enough.
When the chicken is tender, take it up (carefully) and put aside, and reduce the sauce to about half, until it's thick and "creamy". Adjust taste with lemon juice, sugar and salt.
Put the chicken back in to heat through before serving.
Because the sauce is so great it's best served with bread (e.g. naan or turkish flatbread) to mop up the sauce - and steamed vegetables.
I think it would be nice with other kinds of meat as well, for example lamb or pork tenderloin. Any excuse to make more of this sauce. Did I say it was a great sauce?
Recipe is from
this book (slightly adapted by me)