Comfort food from my childhood. Growing up, chicken stew was something I always looked forward to on Christmas. Flavorful but not overly spicy, this recipe is sure to have people coming back for seconds. I've used the recipe on MariasMenu as the base of my recipe and made some modifications based on how my own grandmother prepares it, such as significantly increasing the number of whole peppercorns. The nice thing about this recipe is that it lends itself well to modifications. Taste as you go and adjust the spices according to your own preference. If you are organized and use mise en place, this recipe comes together in under an hour. Bonus - other than a few small bowls for holding the various ingredients, only one pot gets dirty!
Traditionally stew is served with appam, which is a slightly fermented rice pancake. If you don't have access to that, brioche or challah work beautifully. —George Philips
Whole black peppercorns
Finely ground black pepper
Thai green chilies, slit
Cloves of garlic, minced
13.5 oz can of coconut milk
Yukon gold potatoes, cut into bite-size cubes
Finely sliced yellow onions
Boneless skinless chicken thighs, cut into bite-size pieces
Salt, to taste
In This Recipe
Get all your ingredients ready for mise en place:
1. Keep cinnamon, cardamom, cloves, and whole pepper together
2. Keep garam masala, turmeric, pepper powder, and fennel powder together
3. Keep minced garlic and ginger paste together
4. Keep coconut milk and coconut cream together
5. Keep carrots and potatoes together
6. Keep green chilies and curry leaves together
7. Keep chopped chicken in a bowl
In a dutch oven, heat the oil on medium, and fry the whole spices for a minute.
Add onions and continue to fry for 10 minutes
Add powdered spices and fry for a couple of minutes. Add oil as needed to prevent the spices from burning.
Add minced garlic and ginger and fry until the raw smell goes.
Add curry leaves and cook for 3 minutes. Watch out, as they may sputter. Turn down the temperature if it starts to sputter.
Add carrots and potatoes and cook for 3 minutes.
Add chicken and cook for 5 minutes.
Add coconut milk, coconut cream, and salt
Bring everything to a boil, then cover and let it simmer for 30 minutes.