This chicken stew is sort of having an identity crisis (is it khao soi inspired? Tikka masala leaning? Wait—why is there Korean chili paste in this recipe?), but I can assure you it is very happy living its best life as whatever type of fusion cuisine this is. Before you ask, yes, this can be made in an Instant Pot, but even if that is your preferred method, I beg of you to make this “the old-fashioned way” at least once. The smell of it gently simmering on your stove just might be the best thing to happen to you all year.
Stew can be made up to 2 days ahead, kept covered in the refrigerator. Gently rewarm before serving.