Chicken Stew / Filling

I’ll continue on with my stream of hearsay, cultural misappropriations, and out right thefts. This time a classic Indian dish, modified to use a instpot, and targeted to be a filling for, puffs, quesadillas, and pies.

As I have spoken before, I’ll take an Indian staple, Chicken Stew, and take that on a world tour as a major component of other dishes. (Let’s be clear here, Chicken Stew is Indian, Butter Chicken is BRITISH.)

Let us start with corn bread batter in a muffin tin, each cell filled 1/3 full, in the center of each muffin a generous helping of our stuffing, bake as recommended for the corn bread

Next stop, Chinese American, where we will stuff dumpling wrappers with a teaspoon of our filling, and treat as pot stickers. Serving with dumpling sauce. Or just perhaps, use egg roll wrappers, with a scant table spoon of stuffing, wrapped, sealed with egg wash, and pan fried.

As a Samosa cheat, squares of puff pastry with a helping of chicken stew in the center, sealed with an egg wash, and baked until puffed. Serve with chutney’s, tamarind sauce.

If one has a nice thick stew, one could use it to stuff taco shells, or as a filling for quesadillas.

And the obvious use, and my favorite, as a filling for Chicken Pot Pie.

Note: If your sauce is a little too loose, place it in the refrigerator for a couple of hours to thicken. One MIGHT leave this there overnight and allow the flavors to (pardon the pun), beef up….

Chicken Stew - Indian Style

A thick, rich, chicken stew with an Indian flair. Great alone or over rice, wonderous as a filling, for tacos, puffs, or pies
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Keyword: Chicken
Servings: 4 people
Calories: 1325kcal


  • InstaPot


  • 6 ea Chicken thighs Skin on, Bone in
  • 1 ea Sweet Onion Peeled, Diced
  • 4 cloves Garlic Peeled, Minced
  • 1 tbsp Ginger Peeled, Grated
  • 2 tsp Garam Marsala
  • 2 tsp Cumin Seed Toasted, Ground
  • 2 tsp Tumeric Ground
  • 1 tsp Coriander Seed Toasted, Ground
  • 1/2 lb Fingerling Potatoes Scrubbed, Quartered
  • 2 ea Carrots Large, Scrubbed, 1/4" Coins
  • 1 cup Green Peas Frozen
  • 2 tbsp Ghee Use butter and foam out well
  • 2 tbsp Tomato Paste
  • 1/2 cup Heavy Cream
  • 3 cups Chicken Stock Make your own


  • Wash chicken, pat dry and season liberally with salt and pepper
  • Set the Instapot to sauté, add ghee / butter
  • Place skin down in instapot. Cook until golden brown without turning, about 8–10 minutes. Transfer chicken to a plate
  • Add onion, and cook until the onion is soft, translucent and beginning to take color
  • Add garlic and ginger, stir and cook until fragrant, ~60-90 sec
  • Add tomato paste and spices, cook until tomato paste darkens and spices bloom
  • Add chicken and plate drippings to pot, along with cream, and stock
  • Exit Sauté mode and select manual, high pressure, 15 minutes
  • Lid up and cook
  • After the time is up, quick release pressure and remove chicken, to cool
  • Select sauté, and add potatoes, carrots to sauce, cook until potatoes are fork tender and sauce has thickened. Stir regularly to avoid potatoes sticking to the bottom of the pot
  • While the potatoes are cooking and the chicken has cooled, remove skin, debone and chop into bite sized pieces, whence complete add chicken to pot.
  • When potatoes are fork tender add the thawed green peas and stir, cook for an additional 5 minutes.


Another bit of cultural misappropriation..
A great stew, but also a wonderous filling for tacos, puffs, pies.


Calories: 1325kcal | Carbohydrates: 107g | Protein: 38g | Fat: 86g | Saturated Fat: 49g | Cholesterol: 267mg | Sodium: 1367mg | Potassium: 2713mg | Fiber: 16g | Sugar: 26g | Vitamin A: 3734IU | Vitamin C: 116mg | Calcium: 248mg | Iron: 11mg

  Filed under: Cultural-Misappropriation

Comments are closed for this post.