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Indian Chicken Stew with Potatoes

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A comforting Indian-style chicken stew simmered with tender potatoes, warm spices, and creamy coconut milk. This mild and aromatic dish is perfect for a wholesome and satisfying meal.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Halal

Ingredients

  • 500 g chicken pieces (bone-in or boneless)
  • 3 medium potatoes, peeled and cubed
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 green chilies, slit
  • 1 teaspoon black pepper powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1 cinnamon stick
  • 2 cardamom pods
  • 2 cloves
  • 1 cup thin coconut milk
  • 1/2 cup thick coconut milk
  • 2 tablespoons oil
  • Salt to taste
  • Fresh curry leaves (optional)
  • Fresh coriander leaves for garnish
  • 2 cups water

Instructions

  1. Heat oil in a large pot over medium heat. Add cinnamon, cardamom, and cloves, sautéing for 30 seconds until fragrant.
  2. Add sliced onions and cook until soft and lightly golden. Stir in garlic, ginger, and green chilies and cook for another minute.
  3. Add chicken pieces and sauté for 4–5 minutes until lightly browned.
  4. Mix in turmeric, coriander powder, black pepper, and salt, coating the chicken evenly.
  5. Add cubed potatoes and stir gently.
  6. Pour in water and thin coconut milk. Bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes until chicken and potatoes are cooked.
  7. Add thick coconut milk and garam masala, then simmer on low heat for 5 minutes without boiling.
  8. Taste and adjust seasoning. Garnish with coriander leaves and optional curry leaves.
  9. Serve hot with rice, bread, or flatbread.

Notes

  • Adjust spice level by adding more green chilies or chili powder.
  • Use boneless chicken for faster cooking.
  • Add vegetables like carrots or peas for extra nutrition.
  • For a lighter version, reduce coconut milk and add more water.
  • Store in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Reheat gently, adding liquid if needed to adjust consistency.

Nutrition

Find it online: https://savorymomskitchen.com/indian-chicken-stew-with-potatoes/