Prep 20 mins
Cook 1 hr 15 mins
I found this in a newspaper years ago. It is tasty & quite fragrant. The curry will permeate any fabric nearby, so don't leave your laundry in the kitchen! If I don't have any shallot, I substitute about 3/4c onion, and I've used less or more celery and carrot depending on what I have on hand. We like the stew with crusty bread and a dollop of sour cream; while my neighbor prefers hers with rice.
- 680.38 g bone-in skinless chicken breasts
- 78.07 ml minced shallot
- 236.59 ml diced carrot
- 236.59 ml diced celery
- 14.79 ml olive oil
- 14.79 ml curry powder
- 340.19 g beer (we like Pyramid Apricot Ale)
- 4 clove garlic, pressed or minced
- 2 whole bay leaves
- 411.06 g can diced tomatoes
- 1 medium anaheim chilies, seeded/chopped or 113.39 g can mild green chilies
- 14.79 ml chopped fresh parsley
- 59.14 ml peanut butter, mixed with
- 118.29 ml hot water
- 946.36 ml chicken stock or 946.36 ml chicken broth
- 4.92 ml sugar or 4.92 ml Splenda sugar substitute (optional)
- 29.58 ml chopped fresh cilantro (optional)
- In a large non-stick saute pan, sear chicken breasts on each side for 1 minute; set aside.
- In the same pan, saute shallot, celery and carrot in 2t oil on low for about 5 minutes or until softened.
- Sprinkle with curry powder; mix well.
- Slowly add beer and stir as curry begins to thicken.
- Remove from heat and set aside.
- In a 8qt stockpot, saute garlic in remaining 1t olive oil over med heat for 1 minute.
- Add chicken, bay leaves& tomatoes; cover& simmer for 20 minutes, stirring occasionally.
- Add curry mixture to the chicken and tomatoes, along with the chile pepper, parsley, and peanut butter/water.
- When all is well combined, add stock and simmer, covered, for 30 minutes.
- Remove bay leaves.
- Remove chicken breasts, cool (enough so that it can be easily removed from the bone) and dice the meat.
- Return chicken to stockpot.
- If desired, add sugar and cilantro.
- Taste, adjust seasonings, and serve.
Made this a few weeks ago and plan on making it again this week. I WAY over peppered it. I added a few dried thai chiles and it didn't seem hot enough, so added some more hot chile powder. At some point I should have stopped. It was SO HOT, but we ate it anyway and it was delicious! I went to but the beer and could not remember what kind and I ended up with a belgian ale. It worked really well! I omitted the sugar and the cilantro. Can't wait to have it again. :)
My husband made this for dinner tonight. We both really enjoyed it. I used your suggestions and made with Pyramid Apricot ale, topped with sour cream and cilantro and served with crusty bread. Delicious dish, we will make again.
Very tasty! The stew bursts with flavor. I served it with old world flatbread which paired with it nicely. I'll try the rice next time. It wasn't too difficult to make. Took me about an hour and a half working quickly. Great as a starter or on its own.