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Easy Indian Chicken Stew

A simple yet satisfying Chicken stew cooked in coconut milk with mild Indian spices.
Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Author Nandini

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.