Grilled Chicken Curry Stew

Ingredients

• • 2 pounds of chicken

  • 1 chopped onion

  • 1 cove minced garlic

  • 1 chili pepper, diced

  • 2-3 tablespoons of curry powder

  • 1 red bell pepper

  • 1 green bell pepper

  • 1 can crushed tomatoes

  • 1 cup chicken stock (or 1 cube of chicken stock dissolved in 1 cup of hot water)

  • 1 cup whipping cream

  • salt and pepper to taste

Preparation

• • Setup for an indirect cook. Preheat the grill to 250 degrees Farenheit. Place in some cherry wood to bring some smoke to the dish.

  • Put the chicken, onions, garlic, bell peppers, and a serrano chile pepper in a pan/dutch oven and drizzle it with some olive oil. Place uncovered on the grill for for an hour

  • After an hour, remove it all from the pan and chop it up. Once it is chopped up, add that back to a dutch oven along with the crushed tomatoes and chicken stock with some salt and pepper. Put the covered dutch oven back on the grill for about 90 minutes. With ~10 minutes left on the cook, stir in 1 cup of whipping cream and let simmer for a few more minutes to finish it up.

Notes

• • We added 1.5-2 cups of chicken broth (instead of 1 cup), a large can of crushed tomatoes (instead of a small can), skipped the chili pepper, used 2-2.5 Tbs of curry powder, and added honey to taste (2-3 Tbs) to keep the flavor profile more mild. We then served over rice and fresh spinach.

John Setzler / Bjorn Andersson