MALABARI CHICKEN STEW
Made with coconut milk as its broth, this stew is very different but a VERY tasty dish! Had a packaged Malabari Stew and wanted to make it myself. Found a recipe online and tweaked it from there :)
Provided by Kay
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h10m
Yield 6
Number Of Ingredients 20
Steps:
- Heat the olive oil in a large pot over medium heat until the oil shimmers with heat, and stir in the cardamom pods, bay leaves, cloves, and cinnamon stick until the spices are fragrant, about 30 seconds; mix in the onions and green chile peppers, and cook and stir until the onions are beginning to brown, about 10 minutes. Stir in the potatoes, ginger garlic paste, and carrots; cook and stir for 5 more minutes. Mix in the coriander, black pepper, turmeric, and salt; cook for 2 more minutes, stirring frequently.
- Stir in the coconut milk, water, chicken breast meat, yogurt, cream, and tomatoes; bring the mixture to a simmer, reduce heat to medium-low, and cook partially covered, stirring every 5 minutes, until the potatoes are tender and the chicken is no longer pink inside, 20 to 30 minutes. Discard cardamom pods, bay leaves, and cinnamon stick before serving.
Nutrition Facts : Calories 531.7 calories, Carbohydrate 49.2 g, Cholesterol 44.3 mg, Fat 28.6 g, Fiber 8.6 g, Protein 23.2 g, SaturatedFat 20.3 g, Sodium 336.7 mg, Sugar 7.8 g
JAMAICAN BROWN STEW CHICKEN
I've been wanting to make this for a while since I love any kind of braised or stewed chicken recipes, especially ones that have similar ingredients as jerk chicken. While I might make a few adjustments next time, this really did come out amazingly well. Serve over steamed rice with green peas and garnish with fresh thyme.
Provided by Chef John
Time 14h
Yield 8
Number Of Ingredients 21
Steps:
- Place habanero, thyme, garlic, ginger, light parts of green onions, brown sugar, black pepper, kosher salt, smoked paprika, allspice, and vinegar for marinade into a large mixing bowl and whisk to combine.
- Make 2 slices into the skin side of each thigh, perpendicular to the bone, about 1 inch apart, cutting all the way down to the bone. Add chicken thighs to the marinade and toss thoroughly until evenly coated. Place a piece of plastic wrap over the chicken and transfer to the refrigerator, 12 hours or overnight. If possible, toss several times during the marinating time.
- Remove the chicken from the marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
- Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking hot. Add chicken and brown well on both sides, about 5 minutes, working in batches if necessary. Once all the chicken is browned, remove to the marinade bowl and reserve.
- Heat the same pan over medium-high heat. Add onion and a pinch of salt; saute in the fat until golden brown, 3 to 5 minutes. Add 1 tablespoon brown sugar and cook until everything caramelizes and turns a dark brown, 3 to 5 minutes more.
- Carefully add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
- Reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is tender and no longer pink in the centers, and the sauce has reduced and thickened, 1 to 1 1/2 hours, skimming the excess fat that comes to the top and basting the chicken with the sauce occasionally. Taste and adjust seasoning. Toss in reserved sliced green onions. Serve immediately.
Nutrition Facts : Calories 342.7 calories, Carbohydrate 13.8 g, Cholesterol 91.3 mg, Fat 20.2 g, Fiber 1.4 g, Protein 25.4 g, SaturatedFat 4.8 g, Sodium 1318.6 mg, Sugar 9.6 g
MALAY STYLE CHICKEN AND SWEET POTATO STEW
Make and share this Malay Style Chicken and Sweet Potato Stew recipe from Food.com.
Provided by BetC3645
Categories Stew
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, combine the flour, cayenne, cinnamon and cloves and mix well.
- Dredge chicken in flour mixture.
- In a large stockpot, heat the oil over medium-high heat until hot but not smoking.
- Add the chicken pieces in single layer and cook until well browned (about 3-4 minutes), remove to platter.
- Reduce the heat to medium, add the onion and cook until just begin to color (about 5 minutes).
- Add the ginger, garlic, chili pepper and curry powder, and cook stirring constantly for one minute (At this point you can put it in a crockpot).
- Add stock, the browned chicken and the sweet potatoes, return to a simmer and cook for about 1 hour, covered, until chicken is cooked through.
- Stew may be served at this point or may continue to cook over very low heat for 1-2 hours or longer.
- Just before serving, add the coconut milk, season to taste with salt and continue to cook for one more minute.
- Removed from heat, add the cilantro and mix well.
- You can serve in a bowl over rice or couscous.
Nutrition Facts : Calories 600.9, Fat 34.7, SaturatedFat 12.4, Cholesterol 65.9, Sodium 457.6, Carbohydrate 45.2, Fiber 6.3, Sugar 9.9, Protein 29
CHICKEN MALABAR
(Southern India) marinated chicken thighs. This recipe is so delicious- every time I take it to a dinner party EVERYONE asks for the recipe. Don't let the prunes scare you and whatever you do, don't leave them out. Just try the recipe as it is the first time--I promise you will love it.
Provided by Tori Jarvis
Categories Chicken
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine all except brown sugar and white wine & marinate overnight.
- Next day:.
- Dissolve 1 cup brown sugar in 1 cup white wine. Gently mix into marinated chicken and bake in preheated 350°F oven 1 hour or until done.
- Garnish with chopped cilantro ~1/4 cup or so.
- Serve with white Rrice.
Nutrition Facts : Calories 638.4, Fat 25.6, SaturatedFat 4.4, Cholesterol 152.7, Sodium 741.8, Carbohydrate 59.5, Fiber 3.1, Sugar 46.7, Protein 38
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