Are you looking for an easy and tasty dinner? Then this chicken stew will be a perfect one. It is super easy to make and it is full of flavor.
This simple chicken stew is creamy and loaded with healthy vegetables. It is so satisfying to munch on some vegetable pieces along with the meat and it is an easy way to include some vegetables in your food.
The coconut milk added to it makes it rich and flavorful. This is a simple stew that does not need to be simmered for hours, but is delicious in every bite.
A bowl full of this tasty chicken stew served with your favorite bread and a salad can turn this stew into a scrumptious meal.
The stew can be served with any bread varieties you like, but it pairs up well with the Indian bread appam.
In this recipe, I have ground the chilies with the onion into a smooth paste and added to the stew. Whenever you use chilies, handle them with care. Otherwise, it may make the dish too spicy. Depending on your spice level you can add more or less chili. I have added two chilies here, for medium heat. If you like more spiciness in your stew you can add one more. If you want your stew less spicy then add only one chili.
Nothing compares to its aroma. All of the spices and the curry leaves added to it give it an aroma that brings your whole family into the kitchen.
INDIAN STYLE CHICKEN STEW RECIPE
PREPARATION TIME : 15 MINUTES
COOKING TIME : 45 MINUTES
SERVINGS : CAN BE SERVED TO 4 PEOPLE
INGREDIENTS
- 1/2 kg chicken breast cut into medium cubes
- In a 250 ml cup 1/3 cup of frozen green peas
- 1 small carrot peeled and cut into medium sized pieces
- 1 medium potato peeled and cubed
- 2 medium sized onion
- 2 green chilies
- 3 cloves
- 4 cardamoms
- One medium sized cinnamon stick
- Few curry leaves
- 1/2 to 3/4 teaspoon of turmeric powder
- 3/4 teaspoon ginger paste
- 3/4 teaspoon of garlic paste
- 2 teaspoons of garam masala
- 1 teaspoon pepper powder
- 1&1/2 cup fresh shredded coconut( to extract coconut milk)
- Two tablespoons of coconut oil
- Salt to taste
METHOD
- Clean the chicken pieces well and marinate with ginger garlic paste, turmeric powder, pepper powder and little salt and keep it aside.
- Half cook the potatoes with a little bit salt and keep aside.
- To extract coconut milk, add the coconut in a blender jar, add 3/4 cup of water and process it in high speed for two minutes. Strain the milk by passing it through a sieve or through a cheese cloth. Discard the coconut pulp and keep the coconut milk aside.
- Grind together the onion and green chili into a smooth paste.
- In a thick bottomed cooking vessel, heat two tablespoons of oil over medium temperature. Add the cardamom, cloves and cinnamon stick into it. After a minute add the curry leaves.
- Let the sizzling of the curry leaves stop. Add the onion and green chili paste into it and saute for 7 to 8 minutes, so that its raw smell is completely gone.
- Add the marinated chicken pieces and saute. Then cover it and cook it for a few minutes.
- Add the potato and carrot pieces and add 1/2 cup of water (in a 250 ml cup) then cover and cook for a few more minutes.
- Add the green peas and cook. Add the required amount of salt. If there is less water in the stew add little more water. You can add 1/2 more cup of water.
- When the chicken is almost cooked add the garam masala and mix. Add the coconut milk, cover it and cook until the chicken is done.
- Serve it warm.
NOTE
I have used frozen green peas in this recipe. You can also use fresh green peas or dried green peas.
If you are adding fresh peas you can add it a few minutes after adding the potatoes and carrot pieces.
If you are using dried peas, cook them and then add them in the curry just before you add the coconut milk.
When you extract coconut milk, use lukewarm water. The water should not be hot it must be a bit warm.
STEP BY STEP PICTURES
Heat the oil over medium temperature, add the cardamom, cloves and cinnamon stick.
Add the curry leaves.
When the curry leaves stops sizzling add the onion chili paste and saute until the raw smell is gone.
Add the marinated chicken and saute, cover it and cook for few minutes.
Add the potato and carrot pieces and add 1/2 cup of water (in a 250 ml cup) then cover and cook for a few more minutes.
Add the green peas and cook. Add the required amount of salt.
Add little water, and garam masala and cook.
Few minutes before you take it off from the stove add the coconut milk and then cook until the chicken is fully cooked.
It is ready to serve.
