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