How to make Chicken Stew -

Indian style chicken stew that tastes excellent with appams.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken on the bone (हड्डी समेत चिकन), Coconut milk (नारियल का दूध)

Cuisine : Kerala

Course : Main Course Chicken

For more recipes related to Chicken Stew checkout Picnic Chicken, Sangameshwari Chicken, Barbeque Chicken, Malvani Chicken Sagoti . You can also find more Main Course Chicken recipes like Chicken Manchurian Kachchi Mirchi Ka Murgh Moulded Rice With Chicken Strawberry Chicken

Chicken Stew

Chicken Stew Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 11-15 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chicken Stew Recipe

  • Chicken on the bone cut into 2 inch pieces 750 grams

  • Coconut milk 1 cup

  • Oil 4 tablespoons

  • Cloves 4-5

  • Black peppercorns 10-12

  • Bay leaves 2

  • Cinnamon 2 inch sticks

  • Onions chopped 2 medium

  • Red chilli powder 1 teaspoon

  • Coriander powder 2 teaspoons

  • Crushed black peppercorns 2 teaspoons

  • Ginger-garlic paste 2 tablespoons

  • Cornflour/ corn starch 1 teaspoon

  • Carrots boiled and sliced, 2 small

  • Potatoes boiled, peeled and cut into 1 inch cubes, 2 medium

  • Coconut milk 1 cup

  • Garam masala powder 1 teaspoon

  • Salt to taste


Step 1

Heat two tablespoons oil in a nonstick pan. Add the chicken pieces and sear on high heat for four to five minutes. Transfer in a bowl.

Step 2

Heat remaining oil in the same pan. Add cloves, black peppercorns, bay leaves, cinnamon and sauté.

Step 3

Add onions and sauté till golden brown. Add the chicken, chilli powder, coriander powder and crushed peppercorns and mix well.

Step 4

Add some water to ginger-garlic paste and add to the pan. Add two cups water. Bring to a boil. Cover and cook on low heat for ten minutes.

Step 5

Add two tablespoons water to the cornflour and add to the chicken. Add the carrots, potatoes. Cover and cook for ten minutes on low heat. Add coconut milk and simmer for two minutes.

Step 6

Add garam masala powder, salt and mix well.

Step 7

Transfer into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.