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 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


    • 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.


    • 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