Indian Chicken and Cilantro Stew is a version of chicken cafreal, a flavorful and aromatic spicy green curry from the coastal Indian state of Goa.
Under: Cooking Methods & Food Reviews – Read More About: Traditional Indian Curry Sauce
This Indian Chicken and Cilantro Stew is made by cooking tender chicken pieces with a variety of Indian ingredients, like coriander, cilantro, ginger, jalapeños, and garlic.
The cilantro adds color and a unique twist to the traditional Indian curry, providing a fresh and herbaceous note to the dish.
The addition of coconut milk helps to temper the mild heat of the jalapeños and gives the sauce richness and body.
The combination of tender chicken, spices, and herbs creates a well-balanced and satisfying meal that is perfect for any occasion.
Whether served over a bed of rice or with a side of naan or chapati bread, Indian Chicken and Cilantro Stew is a delicious and comforting dish that will tantalize your taste buds.
Indian Chicken And Cilantro Stew – Instant Pot
3 cups lightly packed fresh cilantro leaves and tender stems, roughly chopped, plus cilantro leaves, to serve
2 inch piece fresh ginger (about 1½ ounces), peeled and cut into 4 pieces
6 medium garlic cloves, smashed and peeled
2 jalapeño chilies, stemmed, halved and seeded
3 scallions, roughly chopped
1 teaspoon ground coriander
Kosher salt and ground black pepper
2 pounds boneless, skinless chicken thighs, trimmed
2 tablespoons packed brown sugar
1 cup coconut milk
2 tablespoons lime juice, plus lime wedges to serve
In a blender, combine the cilantro, ginger, garlic, jalapeños, scallions, coriander, 1 teaspoon salt, ½ teaspoon pepper and ½ cup water. Blend until smooth, about 30 seconds.
Add the chicken and half the puree to a 6-quart Instant Pot. Toss to coat, then let stand for 15 minutes.
Meanwhile, transfer the remaining puree to a small bowl; set aside at room temperature if pressure cooking or cover and refrigerate if slow cooking.
Stir another ½ cup water and the sugar into the chicken mixture, then distribute in an even layer.
Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 4 minutes.
When pressure cooking is complete, let the pressure reduce naturally for 10 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
Using a slotted spoon, transfer the chicken to a medium bowl and let cool for about 5 minutes. Using 2 forks, shred the meat.
Return the chicken to the pot and stir in the coconut milk. Select More/High Sauté and bring to a simmer, then press Cancel to turn off the pot.
Stir in the remaining puree and the lime juice. Taste and season with salt and pepper. Serve sprinkled with cilantro leaves and lime wedges on the side.
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