Chicken Stew in Coconut Milk

A quick-to-make healthy and delicious South-Indian meal smothered in a coconut milk with vegetables and a choice of meat

Chicken Stew is usually cooked slow in the oven to develop deep, incredible flavors. But here I will help you prepare the Stew on gas flame which is just as delicious as the other

Ingredients

  • Chicken – 1 Breast
  • Vegetables – Carrots, Potatoes, Beans, Chilies, Onion, Ginger
  • Powdered Black Pepper
  • Salt
  • Coconut Milk
  • Indian Spices

Preparing ingredients

  • Chop Chop Chop!! Cut all the vegetables into small pieces
  • Cut the Chicken in small blocks

This simple chicken stew recipe is fully loaded with tender chicken and vegetables simmered in coconut milk

  • To start with heat oil in a wok or a deep pan
  • Once hot, add the Indian spices to the oil and stir it a bit until the aroma of the spices fills up the kitchen
  • Add Onions, and soften them till they become light pink in color and not brown
  • While there add ginger and chilies to the onions and cook till ginger is cooked well
  • Add rest of the vegetables, mix them well the with onion and the spices.
  • Add salt and pepper to your taste and stir
  • Add little water or chicken broth to the vegetables, cover it with a lid and let it cook till the vegetables soften
  • It is an indication when the chicken turns it color from pink to white, that it is cooked.
  • Add coconut milk in proportion to the vegetable and chicken mixture and bring it to boil
  • Once cooked, let it rest for a very little time before serving it with hot

To enjoy the Stew, it is best served boiling hot with plain steamed rice just of out from the cooker.

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