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CHICKEN STEW | CHICKEN STEW CURRY RECIPE | CHICKEN STEW WITH VEGETABLES

Byamazingfoodstv


Chicken Stew | Chicken Stew Curry Recipe | Chicken Stew Recipe | How To Make Chicken Stew At Home | Chicken Stew With Vegetables | Chicken Stew Comfort Food | Healthy Chicken Stew | Easy Chicken Stew Recipe

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Ingredients for Chicken Stew:

Chicken, curry cut pieces with bones- 500 gms

For marination:
– Salt-1 tsp
– Crushed pepper – 1/2 tsp

Other Ingredients:
– Onions, fine chopped- 2 nos.(150 gms)
– Dry red chilli, fine chopped- 2 nos.
– Green chillies, fine chopped- 2 nos.
– Ginger garlic paste- 2 tsp
– Tomatoes, chopped- 2 medium (150 gms)
– Potatoes, diced- 2 medium ( 150 gms)
– Coconut milk- 200 ml
– Salt- 1/4 tsp
– Pepper powder- a pinch for seasoning
– Lemon juice- 1 tsp
– Coriander chopped- 2 tbsp
– Oil- 3 tbsp

Preparation:

– Marinate the chicken pieces with salt and crushed pepper. Set aside for 30 mins.
– Chop the onions, green chillies, dried red chillies, tomatoes and coriander leaves.
– Peel and dice the potatoes. Soak it in water to avoid darkening
– Prepare coconut milk or alternatively use store bought ready coconut milk.

Process:

– Heat oil in a pan and add chopped onions.
– Fry on medium heat for 3-4 mins till yellow (just soft) in color.
– Add the chopped green chillies & red chillies, mix & fry for 2 minutes till the onions are yellowish.
– Now add the ginger garlic paste, mix & fry for around 2 mins on low heat till the raw smell is gone.
– Add the marinated chicken pieces, mix well & fry on medium heat for around 5 mins till the chicken pieces are browned,
– Put in the diced potatoes & chopped tomatoes and mix well. Add in a pinch of salt and mix it again. Cook for around 2 mins.
– Now cover & cook on low flame for around 4-5 mins till the tomatoes are soft.
– Now add in the coconut milk, mix well & cover and cook on low flame for around 15 mins or till chicken is soft.
– Once chicken is tender, season with a pinch of pepper and salt if required, add lemon juice & chopped coriander leaves.
– Mix well and simmer for 2-3 mins till oil separates.

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36 Comments

  7. I am hooked ,making this for third time in 15 days. I used dabur coconut milk its perfect, everest ginger garlic paste which is amaizng as it doenst have that unecessary sourness and everest red chilli flakes for hint of spicyness throughout along with green chillis, i never liked coconut based gravies but with coconut milk this became a game changer. ❤❤❤ Thanks chef for this and my bestie who recommended this to me. I just cant think of making chicken any other way.

  8. I have made this recipe so many times with a few changes like cloves, bay leaves and cinnamon stick and loads of veggies. Its so light and nice for dinner…a family favourite and good for weight loss.

  21. Great recipe, but especially my applause for whoever does your production: (Note: I'm not a fan of cooking music, I usually turn it off.)
    However.. the videography is brilliant. The colour balance makes the food look rich and warmly inviting. A lot of food videos don't realize that their close-ups make the food unappealing. Quite the opposite with your channel. It invites your viewers to try replicating your recipes. Quite masterful.
    Well done!
    Later (necessary) edit: After raving on about how good it looked, I had to try it, so made it for lunch today. This has leap-frogged right into my short-list of go-to recipes. It is simple, and wonderfully tasty.
    My mods:
    1) Fried a few cloves/cardamom/cinnamon sticks with the onions
    2) Splash of worcestershire sauce and soy, for flavour and colour. (Aussie tomatoes atm are bland and tasteless).
    3) Also a tsp of hot English mustard (Yes spice is in all-caps for me.)
    I love the minimalist spices, just salt an pepper with some aromatics. … My Indian origin makes me forget sometimes that not all dishes need a plethora of spices.
    And lastly, this is a very flexible recipe that would take a range of veggies quite happily, making an excellent one-pot meal with bread or rice.
    Love it. Thank you! 🙏

  31. Made this for lunch today..omgosh it's divine. I didn't like the coconut cream I used because it has a sweetness to it but the label doesn't mention sweetness at all. We don't do spicy so I used a bit of chilli flakes and herbs..highly recommend this dish, very easy to cook🤤

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