Chicken stew

Chicken stew

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Mehraj farheen


  • 2 Medium Potatoes - diced
  • 2 Carrots - diced
  • 1 kg Chicken cut in medium size pieces
  • 1/2 Cup Fresh coriander leaves
  • 1 Tbsp Mint leaves
  • 4-5 Mint leaves
  • 1 Cup Thick coconut milk
  • 1/2 Cip Thin coconut milk
  • 4 Tbsp Coconut milk powder (If you don’t have coconut milk

Spices - 1/4 tsp turmeric powder, 1 tsn cumin powder, 2 tsp coriander powder, 1/4 tsp garam masala powder, 1/2 tsp black pepper powder, salt as needed

Whole garam masala - 10-12 pepper corns, 2 bay leaves, 1/4 tsp caraway seeds, 4-5 cloves, 3 cardamoms

  • 1 Medium Onion - thinly sliced
  • 10-12 Curry leaves


  1. Take 2 tbspn oil in pressure cooker and add whole garam masala mention above.

  2. Add 1 medium thinly sliced onion and cook until tansculent, add 1 tbspn ginger garlic paste and sauté until brown. Add curry leaves.

  3. Add all the spices mentioned above and sauté untile oil oozes out, add lilttle water if needed.

  4. Add the potatoes, carrots and chicken and sauté for sometime. 

    Cover the lid and cook for one whistle with 4 glass water 

  5. Release the pressure, and add coconut milk/coconut milk powder slurry and cook for ten minutes 

  6. Add fresh coriander, mint leaves and green chillies and summer for 15 minutes. 

  7. Add black pepper and garam masala at last.

  8. Ready to serve with roti/naam/khuboos/bread/appam

Recipe Notes

You can add little cornflour slurry or mash some potatoes to thicken the stew

Quick video for reference

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