cook in a curry

Chicken Stew with ginger & fresh chillies


I have often spoken about eating Indian spiced broths & soups on my radio slot. Stew is such a big part of Indian culture regionally; and something I have grown up eating. Though it’s not quite often you’ll be seen slurping down a bowl in your local Indian.

With Christmas in mind as well this is an easy to rustle up one pot dish and perfect in this weather. You can even swap the chicken for leftover turkey. I can’t think of anything better than coming home to bowl of chicken stew. With each spoonful for me comes through the warmth and comfort of good old home cooking.


1kg whole skinless chicken

1 large white onion

4-5 cloves of garlic

2 tbsp vegetable oil

2 whole green chilli

2cm cinnamon stick

2 bay leaf

3 cloves

4-5 green cardamom pods

3-4 curry leaves

1 tsp coarsely ground white pepper powder

100mls water

250mls coconut milk

Salt to taste

½ “piece of ginger chopped

1 red chilli thinly sliced


Joint the chicken into medium pieces and set aside. Using a blender, make a fine paste of the white onion and the garlic cloves with a little water to help.


Heat oil in a deep sauté pan on medium heat; add the green chilli, cinnamon stick, bay leaf, cardamom pods, cloves and curry leaves. Sauté until the spices crackle. Add the onion-garlic paste and cook for 3-4 minutes to lose the raw flavour. Add the chicken pieces and mix well, sauté to seal them on all sides. Sprinkle over the white pepper powder and mix well.


Add water and bring to a boil. Simmer on low heat for 15-20 mins or until the chicken is cooked. Make sure to stir half way through making sure it’s not too dry. Add a touch more water if required. Now pour in the coconut milk and let it simmer away for a further 5mins.

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