Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup chicken broth
- 1/4 cup tomato paste
- 2 tablespoons curry powder
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Step 1: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
- Step 2: Add onion, bell pepper, garlic, and ginger to the pot and cook until softened, about 5-7 minutes. Stir occasionally.
- Step 3: Stir in curry powder, paprika, turmeric, cumin, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
- Step 4: Add diced tomatoes (undrained), tomato paste, and chicken broth to the pot. Bring to a simmer.
- Step 5: Return the chicken to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through and sauce has thickened slightly. Season with salt and pepper to taste.
- Step 6: Garnish with fresh cilantro and serve with rice or naan bread.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to prevent drying out.
- Serve this vibrant chicken stew over fluffy rice, accompanied by a side of naan bread for dipping into the flavorful sauce.
- To deepen the curry's flavor, lightly toast the curry powder, paprika, turmeric, and cumin in the oil for 30 seconds before adding the vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American