Chicken stew is a simple and classic dish that incorporates comfort and flavour in every spoonful. With a rich history across various cultures worldwide, this wholesome meal brings together tender chicken pieces, an assortment of vegetables, aromatic herbs, and a savoury broth. It’s a versatile dish, adaptable to personal preferences and regional variations, making it a beloved staple in kitchens globally.

The essence of chicken stew lies in its simplicity and ability to transform common ingredients available in almost every kitchen into a nourishing and satisfying meal. Whether simmered on the stovetop, in a slow cooker, or a Dutch oven, the slow-cooking method melds flavours, resulting in a robust and comforting concoction.

Food often strikes a cord of memory from our lives. Stew strikes such a cord. When I was a child of probably 7 or 8 years, we had a Malayali family as our neighbour, Joseph Uncle, his wife and their three children, were all grown up. Every year on Christmas day, our morning breakfast was with them. Chicken Stew was one of the items. I was not a great fan of it then. But I still remember the dish. After many years, I gave it a try and this time, I fell in love with it. Thanks to Veena from Veena’s Curryworld!!

Each household may have its unique twist on this timeless recipe, incorporating a diverse array of vegetables such as carrots, potatoes, celery, and peas, along with a medley of herbs and spices. Often served with crusty bread or rice, chicken stew offers a delightful blend of textures and tastes, promising warmth and contentment with every spoonful. Its adaptability and heartiness make it a perennial favourite, perfect for gatherings, chilly evenings, or anytime a comforting meal is desired. The recipe that I am presenting here is my version of stew. And I love to serve with hot Ghee rice and curd-onion salad.

The recipe

All the ingredients required for this dish are readily available in your pantry. The ingredient list is as given below:

Ingredients

For the Masala Powder

• 1-inch Cinnamon
• 8 Cloves
• 2 Cardamom
• ⅔ tsp Fennel seeds
• 3/4 Star Anise
• ½ tsp Whole Black Pepper
•  A pinch of salt

Prepare the Masala

Take a thick bottom pan. Take a cast iron pan if possible. With low flame warm the whole spices. Since each spice takes different times to get roasted, we add them in the following order. First, add the cinnamon stick. Don’t forget to break the stick into smaller pieces. Stir and allow it to warm for a minute. Add in Cardamom, Star Anise and cloves next. Throw in the black peppercorn and stir for another minute. Last, add the fennel seeds and salt. Stir fry till it is just warm enough. If you are using an electric mixer to grind, you do not need to fry till hot. I usually use my hands to stir fry. That way we know the heat. Don’t forget to use a low flame the whole time. Let it cool a bit, and grind it to a fine powder. Sieve and remove the ungrounded pieces, if any.

Marination

• 750 g Chicken small curry cut pieces
• ¾ tbsp Crushed Ginger
• ½ tbsp Crushed Garlic
• 1 tsp Masala Powder
• ½ tsp Pepper Powder
• 1 tsp Coconut Oil
• 2 tsp Salt

Mix all the marination ingredients, except the chicken, first. Rub onto the chicken finely. Leave aside for an hour on the counter or half an hour in the refrigerator.

For the Curry

• 1 big Onion finely sliced
• 1 inch Ginger finely chopped
• 1 medium Potato cut into cubes
• 1 medium Carrot peeled and cut into cubes
• 2 Green Chilli slitted
• 1½ cups Thick Coconut Milk
• 3 cups Thin Coconut Milk
• 1 tsp Coconut Oil

Procedure

• Take a pan and add oil. Let the oil get warmed. Do not brink to the smoking temperature.
• Add the sliced onion and fry for a few minutes. Add a quarter teaspoon salt and allow it to sweat and change colour to slightly golden and translucent.
• Add in ginger and green chilli and fry for a minute.
• Next, add the marinated chicken and saute over high heat for a minute or two. The chicken pieces will start to turn whitish from the original pinkish colour.
• Followingly, add the potato and carrot cubes along with the chicken, and saute for another minute.
• Now is the time to add thin coconut milk and bring it to a boil. Lower the flame and cook covered. Give a stir in between. Cook till chicken has tenderised and cooked. By this time potato and carrot cubes also will be cooked.
• Add in the thick coconut milk and give a good mix. Switch off the gas when there is a small boil after adding the coconut milk. We do not boil the curry after adding the thick coconut milk.
• Sprinkle the prepared garam masala over the curry and mix. Close the lid immediately.

Tempering

• 5-6 nos Shallots sliced
• 1 tsp Mustard
• 2 sprig Curry Leaves
• 2-3 Dry Red chillies cut into small pieces
• 1 tsp Coconut Oil

In a pan, heat oil and add mustard seeds. As it starts to crackle, add the remaining ingredients and fry for a minute. Pour of the curry and keep it covered till it is time to serve.

Serve with Chapathi, Appam, Parotha, Ghee Rice etc!