Grilled Chicken Curry Stew


    • 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 cube of chicken stock dissolved in 1 cup of hot water

    • 1 cup whipping cream

    • salt and pepper to taste


    • 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, added 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. I then stirred in 1 cup of whipping cream and let simmer for a few more minutes to finish it up.

John Setzler / Bjorn Andersson