Mild Curry Chicken Stew

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Last year when I was in Brooklyn visiting the Avidors, I made a simple stew but this time when I was there I prepared chicken stew with light curry base and it turned out well. They too enjoyed it and even their nanny too.



Servings: 4


3 pounds chicken legs, skinless and cut into bite chunk sizes

2 medium yellow onions, peeled and cut into chunks

12oz sliced white button mushrooms, rinsed well

1 pound organic mini carrots, rinsed well

1 large bunch broccoli florets, washed and separated into each floret

6 large stewing potatoes, peeled and cut into chunks

3 clove garlic, peeled and smashed

Fresh chopped parsley (optional)

5 tablespoons olive oil (divided)




1/3 cup All-Purpose flour

2 teaspoon chicken granules

1 tablespoon mild curry powder (reduce to your liking)

3 cups cooking white wine

3 cups organic chicken broth

3 cups water

3 tablespoons apple-cider vinegar




¾ teaspoon dried oregano

1 large bay leaf

2 teaspoons raw sugar

3 teaspoons salt

1½ teaspoons ground black pepper




Heat the pressure-cooker on medium-high heat and add in the 2 tablespoons olive oil. Add the chicken chunks and brown for about 3 minutes. Remove the pressure-cooker from heat and drained off the chicken liquid. Return the chicken chunks back to the pressure-cooker. Add the remaining olive oil and stir-fry the chicken chunks for 1 minute. Add the flour and curry powder stir well and then chicken broth, stir, then add cooking white wine, apple-cider vinegar, water, chicken granules, dried oregano, bay leaf, raw sugar, salt and black pepper, stir well until combined.

Close the cover and follow the manufacturer instructions. Continue cooking for 15 minutes and then remove from heat and place in the sink and cool down under running cool water from the tap. Return to the heat and open the cover, add the mini carrots, potatoes, broccoli florets, button mushrooms and bring to a boil, cover tight and cook for another 12 minutes.

Remove from heat and cool down the pressure-cooker without opening the cover and let it stands for 10-18 minutes. Garnish with chopped fresh/dried parsley. Serve with rice or bread.


This entry was posted in Chindian Recipes, Fruits and Vegetables, Indian Cuisine, Poultry, Soups, Western and tagged , , , , , , , . Bookmark the permalink.

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