How to make Goan Chicken Stew -

Chicken stew made in Goan style.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Coconut milk (नारियल का दूध)

Cuisine : Goan

Course : Main Course Chicken

For more recipes related to Goan Chicken Stew checkout Chicken Pasanda, Thai Style Chicken Breasts in Foil, Bhuna Murgh Anda Masala, Chengfu Chicken . You can also find more Main Course Chicken recipes like Kiwi Salsa With Chicken Cashew Chicken Honey Glazed Chicken Chicken in Prune Sauce

Goan Chicken Stew

Goan 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 : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Goan Chicken Stew Recipe

  • Boneless chicken breasts cut into thick strips 250 grams

  • Coconut milk 1 cup

  • Salt to taste

  • Ginger-garlic paste 1 tablespoon

  • Turmeric powder ¼ teaspoon

  • Lemon juice 1 tablespoon

  • Oil 4-5 tablespoons

  • Cloves 3-4

  • Cinnamon ½ inch

  • Onion sliced 1 medium

  • Green capsicum sliced 1 medium

  • Green chillies slit 2-3

  • Cumin powder 1 teaspoon

  • Coriander powder 1 tablespoon

  • Black pepper powder to taste

  • Chicken stock 1 cup

  • Refined flour (maida) 1 tablespoon

  • Tomato sliced 1 medium


Step 1

Put chicken strips in a bowl, add salt, ginger-garlic paste, turmeric powder and lemon juice, mix well and set aside.

Step 2

Heat oil in a non-stick wok. Add cloves and cinnamon and sauté till fragrant.

Step 3

Add onion and sauté for a minute. Add marinated chicken and mix well. Add capsicum and green chillies and mix on high heat.

Step 4

Add cumin powder, coriander powder, and pepper powder and mix well. Reserve 1 tablespoon chicken stock and add the remaining to the pan and mix. Add salt, mix, cover and cook on low heat for 4-5 minutes.

Step 5

Mix refined flour in reserved chicken stock to make a smooth slurry, add to the pan and mix well.

Step 6

Add coconut milk and tomato, mix, cover and cook on low heat for 2 minutes.

Step 7

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.