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
- 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.
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