Chicken Stew

This easy to cook  Chicken Stew is one of those dishes, which I make very often. Tastes heaven with steamed rice. My favorite comfort food! 🙂

Chicken Stew
Chicken Stew

Chicken Stew


  • Chicken- 500g
  • Dry red chili- 1 (broken)
  • Onion- 2 (medium sized, finely chopped)
  • Potato- 3 (wash, peel the potatoes then cut into halves)
  • French beans- 5-6 (cut into 2″ pieces)
  • Carrot- 1 (medium sized, peel and cut the carrot vertically first, then cut each half into 2″ pieces)
  • Papaya- 1 small (peel  and cut into chunks)
  • Tomato- 1 (chopped)
  • Ginger paste- 1 tsp
  • Garlic paste- 1 tsp
  • Cumin powder- 1 tbsp
  • Coriander powder- 1/2 tbsp
  • Coriander powder- 1 tsp
  • Black peppercorn- 1/2 tsp (roughly crushed)
  • Kashmiri mirch powder- 1/2 tsp
  • Turmeric powder- 1/2 tsp
  • Garam masala powder- 1/4 tsp
  • Few slit green chilies
  • Mustard oil
  • Water
  • Salt
  • Sugar- 1/2 tsp
  • Fresh coriander leaves- 2 tbsp (chopped)


Heat oil in a cooker. Add the potatoes and sauté them until golden brown, remove and keep aside. Temper with dry red chili and crushed black peppercorn. Then add chopped onion and sauté them until brown in color,  add garlic paste, stir for 5-6 seconds. Next to add the chopped tomatoes, ginger paste, cumin powder, turmeric powder, salt, sugar, kashmiri mirch powder, coriander powder and green chilies. Mix well, mash the tomatoes with the help of the spatula and sauté for 2 minutes. Add the freshly washed chicken pieces, potatoes along with all the veggies and sauté over medium heat for 10-15 minutes. Fill the cooker with water until it just covers the chicken and veggies. Close the cooker lid and take off the flame after 2 whistles. Open the lid after the pressure has reduced, adjust salt if needed. Add garam masala powder, mix well. Garnish with freshly chopped coriander leaves.

Serve hot with steamed rice. Enjoy!


You can add any other veggies of your choice in this stew.


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