This recipe is inspired from Alison Roman’s cookbook Nothing Fancy. I just made some minor improvisations to the recipe and hope you try and enjoy it.
- Chicken Thighs (3–4 pounds; I used boneless and skinless you can use as per preference.)
- Salt (to taste)
- Ground black pepper (to taste)
- Garlic cloves (4 thinly sliced)
- Onion (1 large thinly sliced)
- Gochujang (2 tablespoons Korean chili paste; You can use tomato paste instead)
- Ginger (2 tablespoons grated)
- Turmeric powder (1 teaspoon)
- Dried fenugreek leaves (2 tablespoons)
- Garam masala (1 tablespoon)
- Cumin seeds (1 tablespoon)
- Red pepper flakes (1½ teaspoons)
- Coconut milk (2; 15-ounce cans)
- Chicken broth (3 cups low-sodium)
- Chickpeas (2; 15-ounce cans drained and rinsed; if you’re using the dried chickpeas soak it overnight)
- Lemon juice (1 lemon)
- Limes (2 quartered)
- Cilantro (1 cup tender leaves and stems)
- Peanuts (¾ cup roasted coarsely chopped; optional)
Season the chicken with salt and pepper. Heat the oil in a large, heavy-bottomed pot over medium heat. Sear the chicken, until the fat has started to render, and it’s evenly browned, 8 to 10 minutes. Turn the chicken over to continue to brown on that side too, 8 to 10 minutes.
Transfer the chicken to a plate. Add garlic and the onion to the pot; season with salt and pepper. Cook, stirring occasionally, until translucent for about 5 minutes. Add the gochujang, ginger, turmeric powder, cumin, and red pepper flakes and cook until the mixture is caramelized. Add the chicken broth and bring to a simmer. Return the chicken to the pot and add the chickpeas, seasoning again with salt and pepper. Now, add the coconut milk and bring it to simmer. Reduce the heat to low, and place the lid on the pot for at least 45 minutes.
After about 45 minutes, add garam masala, dried fenugreek leaves and lemon juice and continue to gently simmer, uncovered, until the chicken is tender and the liquid has thickened, 20 to 25 minutes.
Serve stew alongside the cilantro, peanuts (if using), and lime for squeezing over with rice or flatbread; I served it with parotta (layered flatbread).