Spicy Indian Chicken Stew over Saffron Rice & Egg – $1.58

So honestly, I didn’t know what to call this. I’m not going to claim that I’m an Indian food professional, and in fact, this dish was very much an experiment like everything I make. Nevertheless, it was REALLY good and tasted a lot like an Indian dish I had the week before at an authentic restaurant. FYI, this dish requires that you use some Indian spices which I recommend buying from your local international or Indian market. It’s also not a quick meal but totally worth the wait.

Feel free to use any chicken cut you prefer; or really any kind of meat actually! Beef or lamb would be yummy too. I got these drumsticks on a major sale so I used these. In a heated, greased pan, saute your chicken with some salt on high heat until it’s golden brown on the outside.

Throw in about 1/2 sliced onion and stir.

Now add your spices. I went to a local Indian market and bought a chicken curry packet. Usually I don’t use pre-made packets of anything, but I don’t feel bad using international spices because, well, they’re professionals! Immediately after adding your spices, add a can of crushed tomato and stir.

Now add a cup or two of water, chicken stock or beef stock so the chicken is completely covered. If you’re using boneless chicken breasts that you’ve cut up, you may only need 1/2 cup to 1 cup. Just make sure it’s covered.

You’re going to cook this on medium heat for about an hour or until it thickens up to your liking. Cook it uncovered, and if you’re noticing that the liquid is evaporating too quickly to cook the meat well, either turn the heat way down or add more liquid.

Now, about 10 minutes before you think it will be done, add an egg right in there. Why? Well, why not? After spending a few months in Ethiopia eating spicy stew with boiled eggs, this only made sense. Your liquid will boil the egg instead of dirtying up a new pan to boil it separately.

This is also the time to get your rice going.

After cooking the eggs for 10 minutes, add a handful of baby spinach and stir. Taste it to see if you prefer more salt or spices. Don’t taste test it until this time because the liquid will cook down so much.

By this time, after a little over an hour of cooking, it should look something like this. Remember, taste it before you serve it! Take the egg out and peel it. If you’ve cooked it for an hour, the meat should literally fall right off the bone. If you’d rather not mess with bones like me, remove the bone and any large pieces of fat from the stew.

Once your rice is done, you may serve it plain or with saffron. I just happened to have some saffron powder which is lovely to keep around. Now plate your rice!

Add a hefty spoonful of your stew. Cut your hot boiled egg and place on top with a big handful of cilantro. The egg and cilantro will blow your mind with the spicy stew! You will love this!

1 Serving rice: $.10
1 Egg: $.12
1 Serving of stew: $1.46

2 Chicken drumsticks: $.35
1 Can crushed tomatoes: $.89
Indian spice packet: $1.49
Handful of spinach: $.10
2 Servings of stew: $1.36