Curried Chicken Stew

I spent my Easter Holidays travelling through Namibia and had some lovely food out there. Most Lodges served fresh game meat (Oryx, Springbok, Eland, Kudu, etc.) which was absolutely fantastic – the best meat I’ve ever had. One Lodge in the Mountains served a wonderful Chicken Curry that inspired me to stir up something similar for lunch today.

For two large portions:
2 chicken thighs & 2-3 chicken drumsticks (I bought cornfed chicken)
1 medium onion
1 small leek
1 carrot
2 small potatoes
1/2-1 teaspoon chopped red chilli, ginger and garlic each
500ml chicken stock
200ml white wine
3 teaspoons medium curry powder
1/2 teaspoon ground cinnamon
1 tablespoon vinegar
a knob of butter

Wash the leek, remove the green leaves and roots and the outer layer. Peel the potatoes and carrot.

Chop the onion, leek, potato and carrot into small chunks.

Heat some rapeseed (or any other high smoking point oil) in a pan and brown the chicken parts on all sides. Take out the chicken and put aside.

In the same pan soften the onion, leek, potato and carrot with a knob of butter. Add the curry powder and cinnamon and stir into the vegetables.

Add the chicken stock, white wine and chicken. Leave to simmer for 10 minutes.

In the meantime heat some oil in a small pan and cook the chilli, garlic and ginger until all the flavours come out.

Add to the simmering stew together with the vinegar.

Leave to simmer for at least another 20 minutes (until chicken is cooked properly).

Serve on top of some basmati rice.




Printable PDF version:
Curried Chicken Stew

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