Chicken Stew
“Chicken Stew is a cherished family tradition, served every Christmas and Easter. Its warm spices and hearty flavours evoke memories of festive mornings and the comforting joy of togetherness, a taste of home in every bite.”
Suzann Thomas
Social Media Manager
Mumbai
What pairs best with this recipe?
Some time with the family or a good Netflix Christmas movie.
What were some of your 2024 obsessions?
Music: Coldplay because COLDPLAY IS COMING TO MUMBAI! TV: My 2 comfort shows that I always go back to, no matter what: “F.R.I.E.N.D.S” and “Gilmore Girls”. However I also found a comfort in Bridgerton and a trip to Paris and Italy with “Emily In Paris”. Books: “The Authenticity Project” by Clare Pooley (HIGHLY RECOMMEND)
Ingredients:
Chicken: 500g (bone-in or boneless, cut into chunks)
Vegetables:
Potatoes: 2 medium-sized, peeled and diced
Carrots: 2, peeled and sliced
Celery: 2 stalks, chopped
Onion: 1 large, diced
Garlic: 3 cloves, minced
Ginger: 1-inch piece, minced or grated
Broth and Liquid:
Chicken broth: 4 cups
Coconut milk: 1 cup (optional, for a creamy texture)
Seasoning and Herbs:
Salt and black pepper: to taste
Bay leaf: 1
Turmeric powder: 1/2 tsp
Red chili powder: 1 tsp (adjust to taste)
Garam masala: 1 tsp
Coriander powder: 1 tsp
Cumin powder: 1 tsp
Fresh cilantro: a handful, chopped (for garnish)
Oil or Ghee: 2 tbsp (for cooking)
Optional Thickener:
Flour: 2 tbsp (mixed with 2 tbsp water to form a slurry)
Instructions:
Heat Oil or Ghee:
In a large pot, heat oil or ghee over medium heat. Add the bay leaf and sauté for 30 seconds until aromatic.
Cook Aromatics:
Add the onion, garlic, and ginger. Sauté until the onions turn golden brown, about 5 minutes.
Toast the Spices:
Add turmeric, red chili powder, coriander powder, and cumin powder. Cook for 1 minute, stirring constantly, to release the spices' aroma.
Brown the Chicken:
Add the chicken pieces and cook for 5–7 minutes until lightly browned and coated in the spice mixture.
Add Vegetables:
Stir in carrots, celery, and potatoes. Cook for 2–3 minutes.
Add Liquid:
Pour in chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes, or until the chicken is tender and vegetables are cooked.
Finish with Garam Masala and Coconut Milk (Optional):
Stir in garam masala and coconut milk, if using, for added richness. Simmer for another 5 minutes.
Thicken (Optional):
If a thicker stew is desired, stir in the flour slurry and cook for 3–5 more minutes until thickened.
Garnish and Serve:
Remove the bay leaf. Garnish with fresh cilantro and serve hot with steamed rice, chapati, or crusty bread.
