An incredibly delicious Indian Chicken Stew, with coconut milk and a line up of Indian spices cooked stove top for a quick complete and comforting meal.
I have to admit my fearless kitchen attitude suddenly turns fraidy cat when it comes to Indian food. Even with two Madhur Jaffray cookbooks in my possession, I just don’t prepare it much.
Tikkas, masalas, and samosas intimidate me. I even have an Indian market nearby which carries everything I need. I really, really, really wanted to make Chicken Tikka Pizza, but let an ingredient called kasoori methi scared me away. I have made Chicken Tikka Masala and was very pleased with that recipe. You haven’t lived until you give it a try.
So chose something with ingredients that sounded a bit more familiar, Chicken Stew With Appams. A simple chicken stew simmered in whole spices and coconut milk. Appams is a fermented rice product which Shumaila indicated I could find in the freezer section of my local Indian market. I forgot to ask for it, so served this stew over steamed rice.
The Indian market indeed had every single ingredient I was lacking: star anise, green cardamon pods and curry leaves. The soup is cooked in a wok and the whole thing came together in less than thirty minutes. Shumaila had stressed the beauty of cooking with whole spices and when I dropped the star anise, the whole cardamon pods, curry leaves and mustard seeds into the hot oil, I was smelling some of the most fragrant food this Western kitchen has wafted. The curry leaves have brought my love for curry to a whole new level. It added a pungent and earthy flavor to the finished soup, nothing like I’ve ever tasted before.
Now that my pantry has a supply of beautiful Indian spices, I’ll definitely be making this again. AND, you can bet I’ll be making a return trip to that market to ask for kasoori methi. I really want to try that pizza. Thank you for a fabulous stew recipe Shumaila.
An incredibly delicious Indian Chicken Stew, with coconut milk and a line up of Indian spices cooked stove top for a quick complete and comforting meal.
- 1/2 large onion sliced
- 1/2 teaspoon mustard seeds
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 tablespoons oil
- 2 inch cinnamon stick
- 8-10 curry leaves/kadi pata
- 10-12 black peppercorns whole
- 1-2 star anise
- 2 green cardamom
- 5-6 green chillies sliced
- 1 pound boneless, skinless chicken breast cut into bite sized pieces
- 1 1/2 cups chicken stock
- 1 can coconut milk
- salt to taste
- In a wok/ large saucepan, heat the oil on medium high heat. The oil should be hot (but not too hot before you put the whole spices in. Test with 1-2 mustard seeds- if they sizzle, its hot. If they start burning in just a few seconds, the oil is too hot.)
- Add in the whole spices- cinnamon, curry leaves, whole peppercorn, star anise, cardamom, mustard seeds. Let sizzle for a few seconds till the oil is flavorful.
- Add in the sliced onions, and saute till translucent.
- Add in the ginger, garlic paste and green chillies. Cook for another 1-2 minutes.
- Mix in the chicken pieces and turn the flame to high. Cook till the pinkness has gone and the chicken is brown. As soon as this happens, add in the coconut milk and stock. Switch flame to medium. Cook till chicken is cooked all through.
- Serve with appams or steamed white rice.
Looking for more easy chicken stew recipes you won’t want to miss:
Crock-pot Cream of Chicken and Wild Rice Soup
Quick Stove top Indian Chicken Stew …It’s What’s for Dinner.
Vickie says
November 12, 2012 at 11:43 amWOWwowWOW! I am just sick that there is no Indian markets up here. :-/ I am going to have to Google some up here. Your description of the heady fragrance made my mouth water. It’s one of the best things about cooking – those delicious smells. And I love that photo – just perfect with the dish!
Lea Ann says
November 13, 2012 at 5:47 amNo Whole Foods? No Indian Market? :/ That’s one nice thing about living in the rat race big city. The luxury of convenience. However, sometimes I wished I lived in the middle of a wheat field in Kansas, I’d just mail order the crap out of everything. 😉
danielle says
November 12, 2012 at 11:59 amSounds wonderful and I bet the house smelled great when this was cooking.
Lea Ann says
November 13, 2012 at 5:45 amThe house smelled WONderful. And it was good for leftovers the next day. Warmed up beautifully.
Larry says
November 12, 2012 at 2:31 pmYou go girl – be fearless – it’s just a meal after all and a short drive for fast food in event of a total failure. The soup looks delicious, and I wish I’d been there to try yours – not exactly my flavors you know. I need to go visit an Indian restaurant more than once every 10 years or so.
Lea Ann says
November 13, 2012 at 5:44 amThat’s right Larry, it’s just a meal. And you know I wish you would have been here to taste test it. I think you would have liked this. It’s not a curry like you think of curries … so subtle and delicious. And I think the last time I was at an Indian restaurant was about 10 years ago. 🙂
Susan says
November 12, 2012 at 3:19 pmI have to admit that I’m sorely lacking in any experience in Indian cuisine myself but your photos and the recipe look delicious!
Lea Ann says
November 13, 2012 at 5:42 amSusan, I’m going to try that pizza. I need to get more familiar with Indian food. Next thing you know I’ll be making samosas. 🙂
Judee @ Gluten Free A-Z says
November 12, 2012 at 8:39 pmThe spices in this recipe are really delicious . What a great combination . I could try it with tofu.
Lea Ann says
November 13, 2012 at 5:41 amTofu would work. Great idea.
Pat says
November 12, 2012 at 10:06 pmI also have never been brave enough to try making Indian food, but I do love to dine on it at a restaurant! I’d love to explore the Indian market near you someday. Lea Ann, as I love trying out new spices and flavors
Lea Ann says
November 13, 2012 at 5:41 amWell, let’s make a plan to explore that restaurant when you get settled.
Lynne says
November 13, 2012 at 3:42 amFabulous stew! How lucky you are to live near an Indian market! My family loves curries, so I know this recipe would be a big hit!
Lea Ann says
November 13, 2012 at 5:40 amI am lucky, now if I can just get a good Mexican Market in the neighborhood, I’d be set. Thanks for stopping by.
Karen Harris says
November 13, 2012 at 5:23 amThis looks wonderful Lea Ann. I love my Madhur Jaffrey cookbooks and prepare Indian everytime I get a craving, but I have to admit I cook the same 3 recipes in rotation. I think I may have to add this one to my list.
Lea Ann says
November 13, 2012 at 5:39 amThis is a very easy and delicious stew Karen. I was so impressed with the flavors.
Chris says
November 13, 2012 at 7:38 amI would absolutely love this! My son would hate it. Alexis would be the “swing state”, lol. I don’t know why I am the only one in my family that really likes Indian, curries, etc.
Lea Ann says
November 14, 2012 at 6:52 pmI come from a divided house also. 😉
Adventuresindinner says
November 13, 2012 at 12:27 pmThis looks totally amazing! I’m terrible for getting off my butt and making Indian food too. But now I’m inspired C:
Lea Ann says
November 14, 2012 at 6:51 pmI really had to “get off my butt” for this one, and so glad I did.
Vianney says
November 13, 2012 at 7:05 pmLea Ann, so jealous the aromoa from your home! Amazing~~ between this stew, the mushroom bread appetizer, butterfinger cake, stuffed chicken breasts and potato soup I have a week’s worth of amazing recipes!! You are rocking the blog girl! Each blog post more tasty than the next!! Thanks for sharing!
Vianney
Lea Ann says
November 14, 2012 at 6:47 pmAnd you should be. 🙂 It was amazing. And thanks so much for your kind comment.
Shelley C says
November 13, 2012 at 7:09 pmGreat job being daring and stepping outside of your comfort zone, and what beautiful and delicious looking results! Awesome!
Lea Ann says
November 14, 2012 at 6:46 pmI agree, I was daring and stepped outside my meat and potatoes comfort zone. And so glad I did. Thanks so much for stopping by and taking the time to comment.
Miz Helen says
November 13, 2012 at 7:13 pmYour Indian Chicken Stew looks very good, I really like the combination of flavor, and this is a great recipe for the SRC.
Have a good week!
Miz Helen
Lea Ann says
November 14, 2012 at 6:45 pmWell thanks so much Miz Helen. Thanks for stopping by.
Lea Ann says
November 14, 2012 at 6:44 pmThank you so much Ansh. And yes, I’m in love with curry leaves and yes, let’s meet. I’m ready to learn.
Cathy at Wives with Knives says
November 14, 2012 at 7:04 pmAs much as I love Indian food I just never make it at home. I need to do what you did, Lea Ann, and just plunge in and start experimenting. Once a person has a good collection of the spices is gets easier. Great recipe choice for the SRC.
RSA QLD says
November 14, 2012 at 10:20 pmI love chicken that’s why I am 100% sure that stew is delicious!
Lea Ann says
November 15, 2012 at 8:58 pmNicely said. 🙂
Jenn's Food Journey says
November 15, 2012 at 5:14 amOoohhh.. that looks so warm and inviting! And the flavors… YUM!!!
Lea Ann says
November 15, 2012 at 8:57 pmIt was definitely a thumbs up.
Tricia @ Saving room for dessert says
November 15, 2012 at 6:41 amChicken and coconut milk – oh my – yes please! Love your new look. And love this recipe. I bet it smells amazing.
Lea Ann says
November 15, 2012 at 8:57 pmThanks Tricia. Good to hear from you.
Karen (Back Road Journal) says
November 15, 2012 at 8:11 amThe chicken stew must have given a lovely fragrance to your kitchen. I do wish I had an Indian market nearby as it is one of my favorite cuisines.
Lea Ann says
November 15, 2012 at 8:56 pmI could see where I could be come quite fond of Indian Food.
Jenni says
November 26, 2012 at 7:12 pmAwesome recipe 🙂
Looks absolutely delicious! Here is a chicken soup you might like to try.
http://www.wascene.com/food-drink/hearty-chicken-and-vegetable-soup/
Thanks for sharing,
Jenni
Lea Ann says
November 27, 2012 at 5:52 amThanks Jenni. Heading over now to take a look.
Shumaila says
June 2, 2016 at 7:07 pmLeeAnn this looks lovely and I am so sorry it took me so long to reply. Somehow I did not get a notification of this post and only recently got one. I am so glad you liked this stew. Its one of my favorites and love the flavors in it. Kudos to you to get out of your comfort zone. Hope you get to try the chicken tikka pizza as well. You can do without kasoori methi if you have a tough time finding it, but it does give a nice flavor to the chicken.