Hearty Chicken Stew with Cream

Step 1

Combine the chicken with salt, pepper, Greek yogurt, ginger garlic paste, and a little oil. Give it a good stir, then let it marinate for at least 30 minutes, or up to an hour if you have time.

Step 2

While the chicken is marinating, blend the onion and green chilies into a smooth paste.

Step 3

Heat some oil in a wok or large pan, then add the peppercorns, cloves, cinnamon, star anise, and green cardamom. Let them sizzle for about 30 seconds to release their aroma.

Step 4

Add the onion and chili paste to the pan and cook it for 3-4 minutes until it softens and smells delicious. Then, add the marinated chicken and cook on medium-low heat for about 10 minutes.

Step 5

Pour in some water, cover the pan, and let it simmer for another 5-7 minutes so the chicken cooks through.

Step 6

While the chicken is simmering, blend the cashew nuts with milk until smooth. After the chicken has cooked, stir in the cashew paste and cream, mixing everything well.

Step 7

Let the stew cook for another 4-5 minutes to thicken up, then sprinkle fried onions on top and turn off the heat.

Step 8

Serve the stew hot, garnished with extra fried onions, lemon slices, and fresh coriander leaves for a fresh touch.

Serving Guide

Serve this stew with crusty bread or over a bed of mashed potatoes for a filling meal. A simple green salad or steamed vegetables make a nice, light side to balance the richness.

Freezing Tips

Let the stew cool completely before storing it in an airtight container. It keeps well in the fridge for up to 3 days. Reheat gently on the stove to avoid curdling the cream. It also freezes nicely for up to 2 months.