Indian Chicken Stew

Carolyn Haas


This is a recipe I adapted from one on NDTV Food blog called Love Bites with Joey. It sounded yummy - hope you enjoy!


★★★★★ 2 votes

20 Min
50 Min
Stove Top


  • 1 lb
    chicken, cut up
  • 2-4 Tbsp
    coconut oil
  • 2
    onions, chopped
  • 2
    green chillies, chopped
  • 1
    red chilli, chopped
  • 1/2 Tbsp
    grated garlic
  • 1/2 Tbsp
    grated fresh ginger
  • 2
    tomatoes, chopped (or one 15 oz. can diced tomatoes
  • 2
    potatoes, peeled and diced
  • 1 can(s)
    coconut milk
  • 1
  • 1/2 c
    cilantro (or more, to taste)
  • ·
    salt and pepper, to taste
  • ·
    water to cover

How to Make Indian Chicken Stew


  1. In a deep pan, take some coconut oil, add chopped onions, red chilli, green chilli, ginger garlic paste. Fry until soft and golden.
  2. Add chicken to the mix and fry for 3 minutes.
  3. To the chicken, add tomatoes and potatoes and mix well. Add 1/2 of the coconut milk.
  4. Season the chicken with pepper, salt and add water-enough to cover contents of pot. Put the lid on and simmer for 45 minutes.
  5. To the chicken add rest of coconut milk, cilantro and juice of the lemon.

Printable Recipe Card

About Indian Chicken Stew

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Indian

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