Chicken with Roasted Chestnuts and Peppery Gravy

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Chicken with Roasted Chestnuts and Peppery GravyAs we all know chestnuts have a unique aroma and flavor. They tend to induce a completely unique taste in any recipe they're used. The following chicken recipe has the mild flavor of roasted chestnuts and goes well both with bread and rice. The accompanying spicy gravy adds the zing in the preparation and makes it a perfect main course entry. To make it richer and visually appealing, you can also add roasted almonds and cashew nuts as a garnish. You can also add some fresh cream to give it a slightly different texture. For best results, use boneless chicken. While roasting the almonds make sure you do not overdo it else the flavor will alter significantly. Let's make this chicken recipe.

Chicken with Roasted Chestnuts and Peppery Gravy
Chicken with Roasted Chestnuts and Peppery Gravy

Spicy chicken in chestnut gravy

Do make this spicy and delicious chicken recipe cooked with nutritious chestnut flavored gravy giving it a unique and mellow flavor to liven up your taste buds.

Preparation Time: 40 minutes
Cooking time: 35 minutes
Servings: 5

  • 850 gm boneless chicken (chopped)
  • 150 gm chestnuts
  • 2 tsp curry powder
  • 1/2 cup tomato puree
  • 1/2 tsp garlic paste
  • 1/2 tsp dried herbs
  • 50 gm onion paste
  • pinch of black pepper powder
  • 1 green chili paste
  • pinch of red chili powder
  • 4 to 5 tsp orange juice
  • 1 bay leaf
  • 2 cups chicken stock
  • cilantro for garnishing
  • 1 tsp extra virgin olive oil
  • 5 tsp olive oil
  • salt to taste


  1. Sprinkle extra virgin olive oil on chestnuts and keep aside for 15 minutes.
  2. Roast them on a griddle on a very low flame for about 6 to 8 minutes. Keep aside.
  3. Heat olive oil in a deep sauce pan.
  4. Add onion and garlic paste in it and saute for about 3 to 4 minutes.
  5. Add tomato puree with curry powder and stir fry for about 5 minutes.
  6. Add chicken pieces and switch the flame to medium.
  7. Season with dried herbs, black pepper powder, green chili paste and red chili powder.
  8. Stir fry for about 4 minutes and add chicken stock with orange juice, bay leaf and salt.
  9. Once stir and switch the flame to low heat.
  10. Cover the lid and simmer for about 10 minutes.
  11. Finally add roasted chestnuts and simmer for 3 to 4 minutes till the remaining gravy reaches thick consistency.
  12. Garnish with chopped cilantro and serve hot.


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