Roast Chicken Stew with Spiced Tomato Ginger Sauce

November 20, 2015
1 Ratings
Photo by Nomaste
  • Serves 4
Author Notes

This recipe is what you need when you're craving a warm comforting meal or missing your mom (cough) I was missing my mom. Or if it's pouring outside. The tangy flavors of the ginger and tomatoes, and the meaty and crisp bite of the chicken satisfies in a big way, especially when served over a bed of fresh rice. —Nomaste

What You'll Need
  • Ingredients—The Chicken Marinade
  • 2 pounds Chicken thighs on the bone
  • 1 tablespoon Coriander powder
  • 1 tablespoon Lime juice
  • 1/2 teaspoon Cayenne powder
  • 1/2 teaspoon Garlic powder
  • 1 Ziploc bag
  • Ingredients—Tomato Ginger Sauce
  • 4 pieces medium ripe & juicy Tomatoes
  • 2 pieces medium sweet Onions
  • 1 piece 3 inch piece of fresh ginger (peeled and chopped)
  • 1 tablespoon Coriander powder
  • 1 tablespoon Turmeric powder
  • 1/2 tablespoon Garam Masala
  • 2 tablespoons Grapeseed Oil (or any other high heat oil)
  • 1 piece Lime (juiced)
  • 1/2 tablespoon sugar
  • 2 packets Hot green chilies (optional)
  • 1 cup Cilantro (washed and chopped)
  • 1 tablespoon salt
  1. In a Ziploc bag toss the chicken and all the marinade ingredients and mix really well by sealing the bag and shaking the contents around. Set aside for at least an hour. Overnight is better.
  2. After at least an hour, start a heavy bottom pan on medium high flame, and add in 1 tbsp oil. When the pan is hot place the chicken thighs in the pan and let them roast untouched for at least 5-6 minutes per side. After a few minutes, flip them over (if the color isn't golden enough for you, let them roast on the same side for a minute or two longer)
  3. Now while that is happening, crush the ginger into a fine (ish) paste in a mortar pestle, and chop your tomatoes and slice the onions.
  4. By now the chicken should be nice and roasted and be crisp on the outside (not to mention it would be smelling amazing). Remove from pan and set aside. Add in the fresh ginger into the same pan and sautee for 1 minute
  5. When the ginger becomes fragrant, add the onions and turn the heat to high (3/4 of max setting on your stove) Add a pinch of salt to then onions and sautee for 5 to 6 minutes till the onions get some char. Next, add the tomatoes. Sautee for 5 to 8 minutes on high and cook down this base.
  6. When cooked down, add the spices—the coriander, turmeric and garam masala (powders)
  7. Sautee that around for a minute or two, and the sugar, stir for half a minute and then add 1 cup water. Place the chicken pieces into the pan and cover for 10 to 15 minutes.
  8. in 15 minutes or so, the sauce should be bubbling and the universe be smelling amazing, garnish with chopped cilantro and you're done!

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2 Reviews

jane October 31, 2020
I'm impressed by the warmth and brightness of this dish. Perfect for a cool fall dinner! I'm a lover of curries and had garam masala and other spices on hand, so the meal prepared with little extra shopping required. I added a whole can of chickpeas and used chicken stock instead of water. It turned out great. This stew is terrific on its own or could be cooked with other complimentary vegetables like carrots or spinach.
Nomaste November 5, 2020
Thanks so much Jane! You made a close variation of the chana masala which is delicious as well! Glad you could make it.