Sauce recipe illustration Illustrative image—not a photograph of this dish. Be the first to upload a real one.
v1 Public Imported from Wikibooks revision 4518687

Spicy Chicken Stew

personRecipeLibrary
starNot Rated Yet

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

print Print history History
schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4518687

License: CC BY-SA 4.0 · Wikibooks contributors

#braised #medium difficulty #recipes for curry #recipes for stew #recipes using canola oil #recipes using chicken broth and stock #recipes using chicken thigh #recipes using fish sauce #recipes using thai chile #recipes using wheat flour #recipes without cooking time #recipes without servings
Sauce Soup

Ingredients

Scale
  • 2 pounds boneless skinless chicken thighs, cut into 1 ½-inch cubes
  • Flour
  • ¼ cup canola oil
  • 1 large onion, finely diced
  • ¼ cup red curry paste
  • 5 Thai chiles, stemmed
  • 3 tbsp fish sauce
  • 1 cup chicken broth
  • ½ cup tomato paste
  • 4 red potatoes, cut into 2-inch cubes
  • 1 tbsp minced garlic
  • Chopped parsley

Directions

  1. Dredge chicken in flour. Set aside.
  2. Heat oil in a 6-quart cast-iron Dutch oven. Add 6 chicken pieces and cook until browned on all sides. Repeat until all chicken has been browned, then remove from pot.
  3. Sauté onion in remaining oil until translucent and slightly browned around edges. Mix in the curry paste, chiles, fish sauce, broth, tomato paste, potatoes, and garlic.
  4. Return the chicken to the pot. Cover tightly and place in 250°F oven for 4½ hours, or until chicken is cooked through and tender.
  5. Sprinkle individual serving bowls with chopped parsley and serve warm.

Test Notes

lock Sign in to add tested notes or ratings.

No test notes yet.