This Easy Indian Chicken stew is delicious, very mildly flavored with whole spices, the only 3 powdered spices used are turmeric, fennel, and pepper. I make it mild because my kids do not like spicy food. You can add vegetables like I did to get your intake of veggies too!
If you need it spicy, you can always add more green chilies and pepper.
It is the perfect accompaniment to rice as it has a nice gravy because of the coconut milk. It also tastes delicious with dosa (Indian crepe), and Idli (steamed rice cake).
What are the ingredients for this Easy Indian Chicken Stew
Chicken – I use chicken thighs as the meat is more tender. You could use chicken breasts or legs too.
Onion – half of a Yellow onion
Green chili – 1 chili slit ( you can use more)
Garlic cloves – 2 sliced
Whole spices – cardamom, cloves, cinnamon, peppercorns
Powdered spices – fennel seed powder, turmeric powder, and pepper powder
Salt to taste
Ghee/ oil – I used ghee but you can use any cooking oil. This is the Ghee I use.
Coconut milk powder – 2 tablespoons to make 1 1/2 cups thin coconut milk, and 1 tablespoon to make a quarter cup thick coconut milk. I prefer using coconut milk powder as you can mix just how much you need, and you do not have to store the leftovers. It is very convenient and the taste is great. You can find it in any Indian Grocery or here on Amazon Coconut Milk Powder.
(The above links are affiliate links)
If you prefer you can make your own coconut milk or use a can of coconut milk.
Cilantro to garnish
Mixed vegetables – potatoes, carrots, peas, broccoli, cauliflower can be used, about 2 cups. If you are a vegetarian, you can make this stew with just vegetables, it tastes just as delicious!
How do you make this Easy Indian Chicken Stew?
- Once you have all your ingredients ready, this stew will be ready in about 20 to 25 minutes.
- Heat the ghee/oil in a deep pan. When hot, add the whole spices. Stir and add sliced onions, sliced garlic, and slit green chili.
- Just stir till onions turn translucent. Add turmeric powder. Add your vegetables and chicken along with fennel powder, pepper powder, and salt. Mix it all.
- Add the thin coconut milk and mix.
- Cover and cook on low flame till the chicken and vegetables are done. If using cauliflower or broccoli, I suggest adding them later as they will cook fast.
- Once the chicken is cooked, taste the curry and add salt if needed. I also sprinkled pepper powder at the end. Last, add the thick coconut milk, give it a gentle mix and switch off the flame.
- Transfer to a serving dish and garnish with chopped cilantro. Your easy Indian chicken stew is ready!
Chicken stew goes very well with Instant pot peas Pulao, plain rice, quinoa, paratha, dosa, and idli.
Easy Indian Chicken Stew
Ingredients
- 4 Chicken thighs Each one cut into half, so a total of 8 pieces
- ½ Yellow onion thinly sliced
- 1 Green chili Slit
- 2 Garlic cloves sliced
- ½ tsp Turmeric powder
- 1 tsp Fennel seed powder
- ½ tsp Pepper powder
- 1¾ cups Coconut milk You need 1½ cups thin coconut milk and ¼ cup thick coconut milk. (Please read notes if using coconut milk powder)
- 2 cups Mixed vegetables (Potatoes, carrots, beans, peas, broccoli, cauliflower)
- Salt to taste
- 2 tbsp Ghee/Oil (Ghee is recommended)
- Cilantro (for garnish)
Whole Spices
- ½ inch Cinnamon stick
- 2 Cloves
- 2 Cardamom pods
- 5 Peppercorns
Instructions
- Heat ghee/oil in a deep pan. When hot, add the whole spices.
- Add sliced onions, slit green chili, and sliced garlic.
- Stir and cook just till onions turn translucent.
- Add turmeric powder, mix, and add the vegetables, and chicken along with fennel powder, pepper powder, and salt.
- Stir in the thin coconut milk and mix it well.
- Cover and cook on low flame until the chicken and vegetables are cooked. Maybe around 15 to 20 minutes.
- Once the chicken is cooked. Add the thick coconut milk. Stir and switch off the stove. Sprinkle pepper powder on top.
- Transfer to a serving dish, garnish with chopped cilantro.
Notes:
- This chicken stew is mild and not very spicy. If you prefer it spicy, you can add more green chilies and pepper powder.
- Using ghee is recommended for the best taste, but you can use oil if you do not have it.
- I do recommend adding vegetables as it makes this stew much healthier and tastier.
- Also as mentioned, if using cauliflower or broccoli add them later on as they cook fast.
- If you are using coconut milk powder, use 2 tablespoons mixed in 1 1/2 cups warm water to make thin coconut milk. To make thick coconut milk, mix 1 tablespoon with 1/4 cup water. I recommend using a strainer when pouring the coconut milk into the pan, this helps make it smoother as any undissolved bits will not go through.
It is simple yet satisfying, my kids love this Chicken Stew. Let me know if you try it out, I would love to know if you liked it. Please leave me a comment and rate the recipe, it would mean a lot to me.
Also do take a look at my other Easy Chicken Recipes:
Instant Pot Spanish Chicken Pulao
Thank you as always for reading, and I appreciate you being here.
Photo by 