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indian stew recipe

Pickled Indian Stew

This dish balances bitter melon and other Indian vegetables with pickled sauces and spices to yield a perfect tangy and spicy stew to serve with rice and naan bread.
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Cook Time 40 minutes
Course Dinner
Cuisine Indian
Servings 4

Ingredients
  

  • 2 bitter melons, cut in half with the seeds scooped out and discarded
  • 8 small pointed gourds, peeled, de-seeded and cut in half
  • 3-4 small round eggplants, cut into spears
  • 1 1/2 tsp garlic pickle: south indian style
  • 1/2 tsp lime pickle
  • 1 cup chicken broth (or vegetable)
  • 1/4 cup white wine
  • 1-2 large chicken breasts, cut into 1 inch cubes
  • seasoning for chicken (I did curry powder, garam masala and garlic powder)
  • 2 tbsp ghee (or butter)
  • 1 red onion, peeled and chopped
  • salt/pepper
  • 1/2 tsp garam masala
  • 1/2 tsp curry powder
  • 3 cloves garlic, minced or pressed
  • 2 tsp cornstarch (flour is okay too if you don't have corn starch)
  • Option to serve with naan bread and cooked white rice, and option to garnish with green peppers, green onions or cilantro/parsley

Instructions
 

  • Place a pot full of water over high heat and bring to a boil.
  • While water is coming to a boil, cut the bitter melon in half, de-seeding it and cutting it into 1/4 inch thick strips. Peel the pointed gourds, cut them in half and de-seed each one. Cut the tops off of the round eggplant and cut into spears. Peel and chop red onion.
  • Once water is boiling, place bitter melon in pot an boil for 5 minutes. Drain.
  • Season cubed chicken however you like( I used garam masala, garlic powder and curry powder). Heat 2 tbsp of ghee in a large skillet and once hot, place chicken in skillet. Cook undisturbed for about 4 minutes.
  • Flip chicken to the other side and add all of the vegetables (boiled bitter melon, pointed gourd, red onion, eggplant). Cook for another 5-6 minutes, stirring occasionally.
  • Now add your garam masala, curry powder, garlic pickle, lime pickle and fresh garlic. Stir to combine and cook for 60 seconds on high.
  • Pour in 1/4 cup of white wine and stir, scraping up any brown bits on the bottom of the pan for flavor. Cook the wine down for about 60 seconds on high, and then add the chicken broth.
  • Let the chicken broth simmer on medium for about 8 minutes. At this point, take about 1/4 of a cup of the liquid and place in small bowl. Add the corn starch and stir until fully combined and there are no white clumps. Pour this back into the pan, stir and continue to cook for about 3 more minutes until the sauce has thickened.
  • Serve with cooked white rice and naan bread! You have the option to garnish with cilantro/parsley, green peppers or green onions. Enjoy!
Keyword asian chicken, bitter melon, crispy garlic chicken, curry, eggplant, grilled vegetables, pickled, Stew
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