Indian Chicken Stew

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.

Course Soup, Stews and Chilis

Cuisine Indian

Prep Time 15

Cook Time 20

Servings

Calories 445kcal

Author Lea Ann Brown

Ingredients

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

Instructions

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.

Nutrition