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

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4 people

Course: Main Course

Cuisine: Indian

Calories: 1325

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 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

Equipment

• InstaPot

Method

 

1. Wash chicken, pat dry and season liberally with salt and pepper
2. Set the Instapot to sauté, add ghee / butter
3. Place skin down in instapot. Cook until golden brown without turning, about 8–10 minutes. Transfer chicken to a plate
4. Add onion, and cook until the onion is soft, translucent and beginning to take color
5. Add garlic and ginger, stir and cook until fragrant, ~60-90 sec
6. Add tomato paste and spices, cook until tomato paste darkens and spices bloom
7. Add chicken and plate drippings to pot, along with cream, and stock
8. Exit Sauté mode and select manual, high pressure, 15 minutes
9. Lid up and cook
10. After the time is up, quick release pressure and remove chicken, to cool
11. 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
12. 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.
13. When potatoes are fork tender add the thawed green peas and stir, cook for an additional 5 minutes.

Nutrition

Calories: 1325kcalCarbohydrates: 107gProtein: 38gFat: 86gSaturated Fat: 49gCholesterol: 267mgSodium: 1367mgPotassium: 2713mgFiber: 16gSugar: 26gVitamin A: 3734IUVitamin C: 116mgCalcium: 248mgIron: 11mg

Notes

Another bit of cultural misappropriation..

A great stew, but also a wonderous filling for tacos, puffs, pies.

Tried this recipe?

Let us know how it was!