The temperature is dropping here in Bangalore, which means it's officially soup season. And this simple chicken stew is one of my absolute favourites, and something I find myself making very often. And once you try it, I promise you'll be too! This chicken stew is hearty, warm, filling, and goes really well with bread, rice, and/or chapati. It is perfect for when you're under the weather and need a meal that lifts your spirits. This flavors of this chicken stew are simple and yet fulfilling and comforting, both for the stomach and the heart.
Why You'll Love This Stew
- A wholesome, filling yet light and delicious stew that's perfect for weeknight dinners.
- The wholesome ingredients makes it a great meal if you have the flu or are unwell.
- The entire recipe uses just one pan, thereby reducing post-cooking clean up.
- The chicken and vegetables make this stew super healthy, and loaded with essential vitamins and nutrients, while also adding tonnes of texture.
Quick Walk Through: Chicken Stew
Top Tips To Make The Best Chicken Stew
- This chicken stew tastes a lot better when made ahead. I highly recommend making it at least few hours before to allow the flavor to settle in.
- I have used skinless, bone-in chicken thigh pieces as they remain tender and juicy throughout the cooking process. You can replace it with boneless thigh pieces if you prefer, however I wouldn't recommend breast pieces for this recipe.
- Make sure to brown the chicken well, All of the brown bits stuck to the bottom of the pot after browning the chicken (called “fond”) flavors the gravy and gives it a nice deep color.
The easiest way to make this stew thicker is add a little more flour when making the slurry. Alternatively, you can simmer the stew without putting on a lid for about 10-15 minutes. This will help evaporate the water and make the stew thicker.
Comfort Food: Chicken Stew
- 6 - 8 Chicken pieces
- 2 teaspoons Ginger Garlic paste
- 1 tablespoon Lemon juice
- 1 ½ tablespoons Olive Oil
- 1 Bayleaf
- 1 inch Cinnamon Whole
- 6 - 8 cloves Garlic , finely chopped
- 1 ½ Ginger Piece , julienned
- 1 Onion Medium sized , sliced
- 1 cup Button Mushroom , halved
- ½ cup Carrot , sliced
- 1 cup Radish , sliced (I used white radish)
- 2 Potatoes medium sized , halved and quartered
- 3 cups Chicken stock (Can be replaced with water)
- 1 tablespoon Black Pepper Freshly ground
- Salt to taste
- 2 teaspoons All purpose flour
- ½ cup Water
- Rub ginger garlic paste and lemon juice over chicken and set aside to marinate for 15 minutes.
- Heat 1 tablespoon olive oil in a non stick pot and add the chicken pieces. Brown them on high flame for 2-3 minutes on either side. Remove from pan and set aside.
- Add ½ tablespoon oil to the same pan. Add the bayleaf, cinnamon, ginger, garlic and sliced onions. Its important to use the same pan because the browned bits of chicken stuck to the pan help make the wonderful sauce. Saute the onions for 10-15 minutes till golden brown.
- Add mushrooms and saute for 2-3 minutes. Add the carrots, radish and the chicken. Stir for a few minutes. Add the chicken stock, black pepper and salt. Cover and cook for 20-25 minutes.
- Taste to check for seasoning. Add the flour to water and mix till there are no lumps to make a slurry. Add the slurry to the pot and bring to a boil while stirring continuously. Simmer for 5-10 minutes.
- Let the stew sit for a few minutes before serving. It tastes even better if its been sitting for a few hours or overnight. Serve warm with bread or rice.