This Chicken Tandoori Curry Stew brings together bold spices, creamy coconut, and tender marinated chicken for a rich, comforting dish. Made with Bold Food Crate Tandoori and Curry Seasonings, it delivers deep, authentic flavor without complicated steps.
Ingredients
For the Tandoori Chicken
- 1 whole chicken (1.5–2 lbs), cut into pieces, or chicken thighs
- 3 tablespoons Bold Food Crate Tandoori Seasoning
- 4 garlic cloves, crushed
- 1 teaspoon salt
- Juice of 1 lemon
- 1/3 cup plain yogurt
- 1/4 cup oil
For the Curry Stew
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
- 2 diced tomatoes or 1 cup tomato sauce
- 3 tablespoons Bold Food Crate Indian Curry Seasoning
- 1 cup coconut cream
- 1.5 cups water, chicken broth, or vegetable broth
- 2 potatoes, quartered
- 1 teaspoon salt
- Fresh cilantro, for garnish
Instructions
1. Marinate the Chicken: If using a whole chicken, cut it into about 8 pieces (legs, thighs, wings, and breasts cut in half).
In a bowl, mix the Bold Food Crate Tandoori Seasoning, crushed garlic, salt, lemon juice, and yogurt. Taste and adjust salt if needed. Add the chicken and toss until fully coated. Cover and refrigerate for at least 2 hours (or up to overnight). If short on time, you can cook it right away.
2. Brown the Chicken: Heat the oil in a large pan over medium heat. Add the marinated chicken and cook for 3–4 minutes per side, until golden. Remove from the pan and set aside.
3. Make the Curry Stew: In the same pan, carefully remove any burned bits if needed. Add a little more oil if the pan is dry.
Add the sliced onions and sauté until soft and lightly golden. Stir in the garlic and ginger and cook for 1–2 minutes until fragrant. Add the Bold Food Crate Indian Curry Seasoning and toast for about 30 seconds.
Stir in the diced tomatoes or tomato sauce and cook for about 5 minutes, until thick and rich.
Add the coconut cream and water or broth, stirring to combine. Return the chicken to the pan and add the potatoes. Cover and simmer on medium-low heat for 25–30 minutes, until the chicken is tender and the potatoes are cooked through.
4. Serve: Garnish with fresh cilantro and serve hot with basmati rice or naan bread.
This recipe uses Bold Food Crate Tandoori Seasoning.
Shop This Flavor