How To Make The Most Delicious Indian Chicken Stew With Potatoes
We’ve all been there – craving that cozy, spicy, perfectly balanced bowl of stew that warms you from the inside out. You search for chicken dishes that are hearty, comforting, and packed with flavor.
But finding the right recipe with simple steps and ingredients you can trust? Now that’s the challenge.
Enter Indian Chicken Stew with Potatoes.
Let’s dive into how you can master this dish, blending tender chicken, potatoes, and spices into a stew that delivers every time. This guide will take you step-by-step to perfect it, even if you’re new to the kitchen.
What is Indian Chicken Stew with Potatoes?
Indian Chicken Stew with Potatoes is an aromatic, hearty dish filled with spices and tender bites of chicken and potatoes.
This stew combines classic Indian spices with a mild, creamy broth, making it perfect for cold nights or whenever you need a warming, filling meal.
With hints of cumin, turmeric, ginger, and garam masala, it’s an Indian dish that captures the essence of comfort food in Indian cuisine.
Ingredients and Their Roles
A delicious stew starts with the right ingredients. Here’s what each ingredient brings to the pot:
- Chicken (Bone-in or Boneless): Provides depth and richness to the stew. Bone-in chicken adds flavor; boneless is faster and easier to handle.
- Potatoes: Adds body and texture, absorbing the spices and broth beautifully.
- Onions, Garlic, and Ginger: This trio forms the stew’s aromatic base, offering sweetness, warmth, and a bit of zing.
- Tomato Paste: Adds color, richness, and a hint of acidity, balancing the dish.
- Spices (Turmeric, Cumin, Coriander, Garam Masala): These spices bring the signature warmth, fragrance, and depth associated with Indian stews.
- Coconut Milk or Heavy Cream: Adds a mild creaminess that tempers the spices without overpowering.
- Cilantro and Lemon Wedges: Brightens up the flavors and adds a touch of freshness at the end.
Spices are the heart of this dish. To learn more about each spice and its role, check out our Culinary Spices Guide for flavor-boosting tips.
How to Make Indian Chicken Stew with Potatoes
Here’s your step-by-step guide for creating the perfect stew. The process might look detailed, but it’s worth every minute spent in the kitchen.
- Prepare the Chicken:
- Season the chicken with salt, pepper, and turmeric. Let it rest for 10-15 minutes to soak up the flavor.
- Sear the Chicken:
- Heat oil in a large pot. Brown the chicken on all sides, creating a deep, flavorful base. Once browned, set it aside.
- Cook the Aromatics:
- In the same pot, add cumin seeds, cardamom pods, and cloves until they pop, releasing a wonderful aroma.
- Add onions, cooking until golden. Add garlic and ginger, stirring until the fragrance blooms.
- Add the Spices and Tomato Paste:
- Sprinkle in turmeric, ground coriander, garam masala, and chili powder. Stir for a minute. Then add tomato paste, mixing until everything combines.
- Combine with Potatoes and Broth:
- Toss in the cubed potatoes and browned chicken, coating them with spices. Pour in the chicken broth, letting the stew simmer for about 30-35 minutes until the chicken is tender.
- Finish with Coconut Milk and Seasoning:
- Stir in coconut milk, adding a layer of creaminess. Let it cook uncovered for 5-10 minutes until it thickens. Adjust seasoning as needed.
- Serve and Enjoy:
- Top with chopped cilantro and lemon wedges. Serve hot with basmati rice or naan.
If some of the terms in this recipe feel new, don’t worry! Our Basic Cooking Terms Guide explains the essentials to make cooking more approachable.
Indian Chicken Stew Recipe Recap
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Indian Chicken Stew With Potatoes
- Total Time: 1 hour 5 minutes
- Yield: 4 Servings 1x
Description
A warm and comforting Indian Chicken Stew with Potatoes, packed with fragrant spices, tender chicken, and creamy coconut milk. This dish is perfect served with basmati rice or naan and makes a hearty meal for any season. The addition of toasted mustard seeds adds a unique touch, enhancing the traditional flavors with a subtle earthiness.
Equipment
- Large Dutch oven or heavy-bottomed pot
- cutting board
- knife
- wooden spoon
Ingredients
Chicken and Vegetables:
- 1.5 lbs bone-in chicken pieces (thighs or drumsticks)
- 2 large potatoes, peeled and cubed
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
Spices:
- 1 tablespoon vegetable oil or ghee
- 1 teaspoon mustard seeds (optional, toasted for added depth)
- 1 teaspoon cumin seeds
- 2 green cardamom pods
- 4 cloves
- 1 cinnamon stick
- 2 bay leaves
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red chili powder (adjust to taste)
Liquids and Flavorings:
- 2 tablespoons tomato paste
- 3 cups low-sodium chicken broth
- 1 cup coconut milk
- Salt and freshly ground black pepper, to taste
Garnishes:
- Fresh cilantro leaves, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Prepare the Chicken:
Season the chicken pieces with salt, pepper, and half of the ground turmeric. Let it rest for 15 minutes. - Toast the Mustard Seeds (Optional):
In a large Dutch oven or heavy-bottomed pot, heat the oil over medium heat. Add the mustard seeds and toast until they begin to pop. This optional step adds a rich, earthy flavor to the stew. - Sear the Chicken:
Increase the heat to medium-high and add the seasoned chicken pieces. Sear the chicken until golden brown on all sides. Remove and set aside. - Sauté Aromatics:
To the same pot, add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaves. Sauté for about 30 seconds until fragrant. Add the chopped onions and cook until translucent. Stir in the minced garlic and grated ginger, cooking for another minute. - Add Spices and Tomato Paste:
Stir in the remaining ground turmeric, ground coriander, ground cumin, red chili powder, and garam masala. Sauté for 1-2 minutes until the spices are aromatic. Add the tomato paste and cook for another minute. - Combine Chicken and Potatoes:
Return the seared chicken to the pot along with the cubed potatoes. Stir well to coat everything with the spices. - Add Liquids:
Pour in the chicken broth and bring the mixture to a boil. Lower the heat, cover, and let simmer for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender. - Add Coconut Milk:
Stir in the coconut milk and let the stew simmer uncovered for an additional 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Adjust seasoning with salt and pepper as needed. - Serve:
Garnish with fresh cilantro leaves and serve hot with lemon wedges on the side. This stew pairs well with basmati rice or naan bread for a complete meal.
Notes
The addition of toasted mustard seeds is optional but recommended for an extra layer of complexity. The nutty, earthy notes from the mustard seeds add depth to the dish that complements the traditional spices well. It’s a small but impactful step that elevates the flavor of the stew and makes it stand out from similar recipes.
Additional Information:
- Storage Tips:
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze in portion-sized containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating Tips: Reheat on the stovetop over medium heat until hot, adding a splash of broth or water if necessary to loosen the consistency.
- Serving Suggestions: Serve over steamed basmati rice or with warm naan bread. A side of cucumber raita or a simple green salad also complements the flavors beautifully.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop, Braising
- Cuisine: Indian
Nutritional Insights
This stew is nutritious and balanced, thanks to the combination of protein, fiber, and healthy fats. Here’s a quick breakdown:
- Calories per Serving: ~400 kcal
- Protein: Chicken provides lean protein for muscle health.
- Fiber: Potatoes and onions add fiber, aiding digestion and fullness.
- Healthy Fats: Coconut milk offers medium-chain fatty acids beneficial for heart health.
Ingredient Substitutes
Finding it hard to get specific Indian food ingredients? Try these alternatives:
- Coconut Milk: Swap with heavy cream for a richer texture.
- Chicken: Use lamb or beef for a different flavor profile or chickpeas for a vegetarian option.
- Potatoes: Sweet potatoes or carrots add a unique twist and natural sweetness.
Tips for Perfecting Indian Chicken Stew with Potatoes
Here are some expert tips to make this stew the best it can be:
- Sear the Chicken: Browning your chicken first makes a big difference in flavor. It caramelizes the meat’s surface, adding depth.
- Cook the Spices: Toast the spices in oil for a minute before adding the chicken to release their full aroma and taste.
- Low and Slow: Cooking on low heat allows the flavors to meld, resulting in a richer, more cohesive stew.
This recipe calls for a good sauté to develop flavors. Our Sautéing Guide covers simple tricks to make it easy.
Serving Suggestions For This Indian Chicken Potato Stew
Indian Chicken Stew with Potatoes is filling on its own, but pairing it can elevate the meal. Here are some ideas:
- Rice: Serve with basmati rice for a complete meal.
- Naan: Perfect for soaking up the stew’s creamy broth.
- Raita or Yogurt Dip: A cooling side that complements the stew’s warmth.
Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to three days. Freeze for up to two months in portion-sized containers if you’re making extra.
- Refrigerate: Keeps well for three days; reheat gently on the stove or microwave.
- Freeze: Ideal for meal prep. Thaw overnight in the fridge, then warm on low heat.
FAQ’s On Indian Chicken Stew With Potatoes
Yes, boneless chicken works well and cooks a bit faster.
You can substitute with heavy cream or even yogurt for a slightly different but tasty result.
The stew has a mild heat level, but you can adjust the chili powder to make it hotter or milder.
Yes! Sauté the aromatics and spices on the stovetop, then add everything to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.
Basmati rice, naan, and a light cucumber salad are great pairings.
Absolutely. Carrots, peas, or bell peppers would be excellent additions.
For a thicker stew, simmer uncovered for the last 10 minutes, letting the broth reduce.
hope you enjoyed bringing the flavors of this Indian Chicken Stew with Potatoes to life in your own kitchen. Created by Ryan Yates, this recipe offers a perfect balance of comfort and authenticity for any meal.
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Disclosure: This article uses automation for structure, but all insights and advice are provided by Ryan Yates, an experienced executive chef with over 20 years of expertise. Additionally, this post may contain affiliate links, which means we may earn a small commission if you purchase through them, at no extra cost to you. This helps support our work and allows us to keep providing high-quality content.