Tags: recipe
This recipe primarily features chicken thighs, adapted from the original stew made with ground beef. Alternatively, you can omit the chicken thighs or ground beef and use a store-bought spice mix, such as Glico Curry or Golden Curry by S&B, to transform it into a delicious Japanese curry. (2024-10-05: Japanese Curry)
Ingredients
- 3 tablespoons olive oil
- 4 boneless chicken thighs1
- 1 small onion, diced
- 2 medium potatoes, cubed (approximately 20x20x20 mm)
- 3 medium carrots, cubed (approximately 20x20x20 mm)
- 3 tomatoes, diced
- 1 bowl of green peas
- ⅓ cup of water
Feel free to adjust any measurements or details as needed!
Spice Mix
- ½ teaspoon black pepper
- 1 teaspoon ground ancho chile2
- 2 teaspoons salt
Steps
- Preheat the oven to 350°F (175°C).
- In a Dutch oven, heat oil over medium heat and sear the chicken thighs for 3 minutes.
- Remove the chicken thighs from the pot and set them aside.
- In the same pot, sauté the onions for 2 minutes.
- Add the potatoes and carrots, and sauté for an additional 2 minutes.
- Return the chicken thighs to the pot, then add the tomatoes and green peas, mixing gently.
- Stir in the spice mix and water, ensuring the chicken thighs are fully submerged.
- Cover the pot and bring the mixture to a boil.
- Once boiling, transfer the pot to the preheated oven and cook for 20 minutes.
- Check the doneness of the potatoes; if they are not fully cooked, return the pot to the oven for an additional 5–10 minutes.
Serving
Serve 2 ladles of stew with 1 tablespoon of yogurt and some pickles.